1 1/4 lb mutton shoulder or leg (de-boned), 2 medium red onions, 3 tablespoons oil, about 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 cloves of garlic, 1 level teaspoon marjoram, 1 teaspoon tomato paste, 1 level tablespoon flour
for the puliszka:
1 quart of milk, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 7 oz corn-grits, 4 medium red onions, 2-3 tablespoons oil, 1 teaspoon marjoram and paprika each
Wash the meat and cut it into finger-wide strips. Peel and chop the onions, sauté on the oil until light brown. Add the meat and fry, stirring constantly, until all meat surfaces turn white. Add salt and pepper, crushed garlic and marjoram. Covered, cook over low heat for 1 hour 10 minutes, replacing the evaporating water by small amounts. When the meat is tender, let all the liquid evaporate. Mix in the tomato paste, sift on the flour and add 5 oz water. Boil for about 2 minutes until it thickens a bit. In the meantime, prepare the puliszka. Bring the milk to a boil, add a dash of salt, black pepper and, stirring constantly, add the grits. Continue stirring and cook over medium heat for another 5-7 minutes. Pull aside and let the grits soak while they cool. Peel the onions and cut into wedges. Sauté on oil. Add salt, pepper, some marjoram and paprika, cover with a lid. Cook over low heat for about 10 minutes, add a bit of water to prevent it from sticking if needed. Dip a tablespoon in hot water and use it to remove spoonfuls of the grit. Place the small mounds on a baking sheet. Pour on the spicy onions and place it in a preheated oven or microwave oven until hot. Garnish the meat with the puliszka.
Preparation time: 2 hours
One serving: 3670 kJ/878 kcal