Ingredients:
• 2 pounds of lamb, cut into 2-inch pieces
• 6 cloves of garlic, minced
• 3 cups white dry wine
• 1 bunches of tarragon, chopped
• 1 generous bunch of spring onions, chopped
• 1/2 bunch of cilantro, chopped
• 1 bunch of parsley, chopped
• 1 bunch of dill, chopped
• 2 tablespoon tkemali sauce
• 1 salt
• 2 bay leaves
• 2 chili peppers, whole
Directions:
• In a large bowl mix together tarragon, onions, cilantro, parsley, salt, and garlic.
• Place a third of the herbs in a medium, wide pot.
• Add half of the meat.
• Drizzle with one tablespoon of tkemali sauce.
• Add a third of the herbs.
• Add the second half of meat.
• Drizzle with one tablespoon of tkemali Sauce.
• The last layer is the herbs.
• Pour the wine over the herbs.
• Add bay leaves and chili peppers.
• Cover and cook over medium-low heat for 1 hour until the meat is tender.
• Serve with warm pita.
