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500 g Mutton meat; lean
100 g Butter
1 Onion
1 c Garlic
1 Bay leaf
4 tb Green peas
1 Kohlrabi; (turnip cabbage)
2 Tomatoes
2 Red paprika
3 Carrots
1 tb Tomato pulp
1 ts Tabasco sauce
250 g Semolina

Cut the meat in cubes, roast with half of the butter, chopped onion, fine chopped garlic. Season with salt and pepper. Fill up with water, add the bay leaf and cook for 45 minutes. Add sliced kohlrabi, peas, sliced paprika, sliced tomatoes and sliced carrots. Season this ragout with the tomato pulp and tabascosauce. Moisture semolina with 125 ml hot salt water and shape crumbs. Put thess crumbs in a sieve and hang it in the pot with the ragout, but it must not touch the liquid. Put a lid on top and cook for 60-70 minutes. Serve ragout and semolina separately

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