Meat in its own juice

500 g lamb

1 large onion

150 g melted butter or fat

garlic

1 teaspoon red hot peppers

salt

Rinse the meat and cut into pieces. In a saucepan, heat the butter or oil, fry the chopped onion. When the onions browned, add red hot peppers and prevent.

Put the meat in a pan, again stop, cover and simmer. When the water is evaporated again to prevent, salt, add chopped garlic to taste. Pour a little water and boil until a juice. Then simmer over low heat until tender.

Serve with any fresh or pickled vegetables.