For 4 people
For 4 people
Cut the meat into large cubes, flour them then remove the excess.
Grate the ginger and chop the garlic and onion.
Melt the butter in a casserole dish, add the onion, garlic and ginger.
Add the pieces of meat and brown them.
Pour the red wine.
Add the Gani bouquet and the Chand broth.
Bring to a boil then lower the heat and cook for 3 hours.
Meanwhile, peel the carrots and cut them.
Peel the potatoes and cook them in salted water.
After 3 hours, add the carrots and cook for 45 minutes.
Salt and serve the meat with the potatoes.
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