A jar of caperberry 120 gram

A kilo of meat cut in small chucks

2 table spoon of butter

A middle size mini chopped onion

2 cloves of chopped garlic

 

3 peeled tomatoes cut in small chucks

1 dessert spoon of salt

half bunch of parsley

4 glasses of water

Melt butter in a pan and add meat. Fry meat until it gets pinkish. And add boiled and filtered caper.  After mixing them put salt, tomatoes and garlic. Stir all a few minutes and add water. Leave them to boil. Serve it with chopped parsley.

P.S: If the meat is lamb cook it for an hour and  15 minutes, if it is veal cook it for 2 hours cook it for an hour and  15 minutes, if it is veal cook it for 2 hours