INGREDIENTS

Meat of sheep: 500g
Concentrated tomato: 1 cuil. with soup
Peas: 1kg and half
Harissa: 1/2 cuil. with soup
Parsley: A small boot
Ground pepper: 1/2 cuil. with soup
Onion: Small
Table salt: with the taste
Oil: 1 decilitre
Pepper: with the taste

PREPARATION

To shell peas, to wash them and drain them in a strainer. To sort, wash and chop parsley. To peel and chop a small onion. To heat oil with sharp fire in a pot or a casserole. To cut out the meat of of the same pieces cut, to season them salt and of pepper and to do them rissoler in oil, during 5 to 6 minutes with chopped onion. To add tomato pur�e watered in water glass, the harissa and ground pepper, to mix, carry to boiling, to cover the container, to decrease the heating and to let cook gently during an hour. To stir up from time to time and lengthen sauce if it is necessary to maintain it with the same volume. To then add peas and chopped parsley, to mix and continue the cooking in the same way during 25 to 30 minutes. Dice which the meat is cooked, to let sauce thicken time that it is necessary, with overdraft, to add a pepper pinch, to check salt and to be useful hot.