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Greek fondue

Cook time: 0 min.
Servings: 4

Ingredients for Greek fondue

1tspRoughly chopped pepper
2bundleSpring onions
250gNeck Fillet
3tbspOlive oil
500gLamb from Mallet
8twigsFresh Marjoram or 1 teaspoon. dried

Instructions for Greek fondue

To prepare the Greek fondue recipe, please follow these instructions:

Cut the two kinds of meat in bite-sized cubes.

Arrow white onions and cut them into very small cubes. Mix them with olive oil and pepper. Rinse and dry merianen. Leaves of the NIP and add to oil mixture.

Pour the marinade over the meat and style it cool for about 6 hours.

Rinse courgetterne, cut through them lengthwise and cut them into about 1 ½ cm thick slices. 'S spring onions and cut them into 2-3 cm long pieces. Got courgettes and spring onions in bowls.

Pat the meat dry and put it on a couple of barrels.

Heat the oil up in a pot on the stove. Pour it into the fondue pan and put them on rechauden. When frying time is not completely uniform, the vegetables should have less time than meat, fried meat and vegetables separately, use if necessary. a fork into the meat and a fork to the vegetables.

Server cucumber-garlic Quark, tomato chutney, feld salad with mushrooms, bread and beer or retsina.