by Rosario Candia
(Santa Cruz - Bolivia )
• 1 boneless leg of lamb
• 1 green pepper
• 1 red pepper
• 4 carrots
• 3 onions
• 3 slices of bacon cut into strips
• 1/2 liter of water
• Salt to taste
• Grind garlic, mustard, cumin, lemon or vinegar
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