Yerma

Instructions

1. Cut the lamb into 3 cm pieces. Brown them in hot oil in small batches for 5 minutes.
2. Add the sliced onions and let them colour gently until brown, about 10 minutes.
3. Add the carrot sticks, the pepper strips and the tomato paste, then stir for 3 minutes.
4. Pour in the hot water, season and simmer covered for 1 hour over low heat, until the meat is tender.
5. Rinse the cracked wheat and add it to the pot with water if needed. Cook for another 20 minutes, stirring.
6. Sprinkle with chopped parsley, adjust the salt and serve piping hot.