Lamb tokány

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Method

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1. Trim the fat off the meat and cut it into cubes.
2. Fry the bacon in a pan over medium heat until translucent.
3. Add the meat, season with salt and stir until it turns white.
4. Add the pepper and nutmeg, pour in water and cover.
5. Braise over low heat for 45-50 minutes, stirring often. ⏱ Timer: 45 min
6. When the meat is tender, add chopped parsley and the onion.
7. Braise for another 8-10 minutes until the onion is soft too. ⏱ Timer: 8 min
8. Serve hot.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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