Ingredients
- 2 dentes de alho
- 30 g azeite
- 150 g cebola
- 1 folha de louro
- 500 g carne de borrego em cubos s/ nervos
- 1 c. chá de colorau
- 8 pés de hortelã
- 2 c. chá de sal
- 1000 g água
- 400 g batata (de casca vermelha p/ fritar)
- 20 g vinagre
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