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Dish by dish, you'll get there in the end!
Clean and cut up the lamb. Peel the garlic gloves and crush them in a mortar, adding pepper, chilli and Jumbo cubes and Jumbo Deubaalé to marinate and stuff the meat; add the salt, mustard and margarine. Place the meat in a saucepan with the onions, bay leaves and cooking salt.
Cook on a low heat for 20 minutes, stirring from time to time. Remove the meat from the saucepan and prepare the oven to roast it.
Decoration: Fresh tomatoes, dark kidney beans, gherkins, sweet corn, peas, vegetable stew. Cut up the peppers, cucumbers, boiled eggs and carrots. Serve the Mechoui on a large tray nicely decorated with the ingredients mentioned in this “decoration” section.
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