Ingredients:
500 g mutton,
10 large plums,
2 cloves of garlic,
1 bulb,
2 items of l. Olive oil,
50-70 ml of white dry wine.
Preparation:
Cut onions with small half rings, fry in oil and shift in capacity for suppression. Meat cut largely, fry to a golden crust and shift to onions. From plums remove stones, cut them four times. Garlic squeeze out in capacity for suppression, add plums and wine and extinguish under a cover on slow fire about 2 hours.
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