Ingredients (5 people):
6 garlic cloves, finely minced
1 paprika
1 kilo of lamb or pork chops
1 teaspoon of curry
Frying oil
Osobuco or strip roast
500 gr. ricotta
1 cebolla
2 tablespoons of flour
Salt pepper
Preparation:
Seal the meat and cook it in 2 to 3 liters of boiling water, with the onion halved, the paprika cut into brunoise, salt and pepper. Once the meat is cooked, strain the broth and let it cool.
Undo the ricotta in the juicer with the flour, curry and a cup of cold water. Add this mixture to the broth, stirring frequently. Put on the fire without stopping stirring. Let it boil for 5 minutes. Shortly before serving, add the meat and garlic well browned in oil