Recipe
Wash the pemmican and boned mutton
Put the boned meat in the pressure pot and add the pemmican on it.
Add salt and water, close the lid and cook over low heat.
Put the dish on a flat plate. Fry the tail fat and butter, spread over it.
Ingredients
2/3 cup of pemmican
2 cups of water
300 grams of boned mutton
3 tablespoons of tail fat
2 dessertspoons of salt
7 tablespoons of butter
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