Tempere com sal e pimenta

A carne em pedacinhos

Sumo de limão e azeite

E dois alhos cortadinhos.

Limpe os cardos e corte em pedaços

Mergulhe-os em água com limão

Pique os restantes alhos

E em seguida junte o grão.

Refogue os alhos em azeite

Cozinhe a carne rapidamente

Regue com água, polvilhe com salsa

Prossiga a cozedura lentamente.

Junte os cardos escorridos

Ferva-os até amaciar

Adicione depois os ovos

E mexa até coalhar.

Ingredients

Lamb

Black pepper

Garlic

Lemon juice

Parsley

Salt

Eggs

Grated goat cheese

Water

Preparation

Cut the meat in small pieces and season with salt and ground pepper, 2 garlic cloves chopped, lemon juice and olive oil. Clean the cardoons, cut them in regular pieces and dive them in cold water with lemon juice. Chop the remaining garlic cloves and cook them in olive oil. Add the meat and cook it quickly. Add the water and sprinkle it with chopped parsley. Season it with salt and ground pepper. Let it cook slowly, after 45 minutes add the drained cardoons. Boil them until they are soft. Add the beaten eggs and the grated cheese.