INGREDIENTS

1 glass dried cheese with flour
8 glasses meat stock
150 grams minced lamb meat
3 tablespoons margarine
2 medium size tomatoes or 2 tablespoons tomato paste
2 teaspoons salt

SAUCE
3 tablespoons butter
6 slices bread, diced
A pinch mint

PROCESSING METHOD

- Melt the margarine in a large saucepan. Add minced meat and cook until the juice evaporates, stirring from time to time.
- Add peeled and chopped tomatoes or diluted tomato paste. Cook for 15 minutes.
- Add meat stock and dried cheese. Mix well and stir until it starts boiling. Let simmer for 10 minutes.
- In a small saucepan melt the butter, add the mint. Add diced bread and fry them.
- A little of this sauce can be added over each serving.