Luciana Leite teaches the hunter how to prepare lamb Bárbara Fava/TVCA This Friday's Family Recipe dish (12) is a Valentine's Day special with a love story that continues to live on through flavors and memories. Real estate agent Luciana Leite, resident of the Santa Rosa neighborhood, in Cuiabá, teaches the step-by-step process of making lamb to the huntress, her husband's favorite dish, who has since passed away. It was he, a journalist and great supporter in the kitchen, who awakened her passion for cooking pots. Today, the recipe continues to bring together the family, especially the couple's two children, and takes on an even more special flavor during celebrations. A tribute full of affection, longing and memories that span time. Huntress ram Huntress mutton prepared by a resident of Cuiabá Bárbara Fava/TVCA INGREDIENTS 2kg of mutton in pieces 1 liter of milk 1 cup of red wine 1 onion 4 cloves of garlic Salt to taste Black pepper to taste 1 fresh pepper 2 bay leaves Mint leaves to taste 4 spoons of vinegar 4 spoons of olive oil Enough oil to fry the lamb 2 chopped tomatoes 2 chopped onions 1/2 chopped red pepper 1/2 red pepper in strips 1 yellow pepper in strips Green scent to taste 1 cup of red wine Fresh rosemary to taste 1 tray of mini potatoes 3 carrots 1 tray of mini onions Black olives to taste PREPARATION METHOD Leave the lamb pieces in the milk for at least 2 hours, then drain well. Blend in a blender: red wine, onion, garlic, salt, black pepper, fresh pepper, mint, vinaigrette and olive oil. Season the pieces of lamb, add the bay leaves and leave to soak overnight. The next day, remove the lamb pieces from the marinade, drain well and fry in oil, set aside. In the same pan, drain the fat and brown the chopped onion, chopped tomato, 1/2 chopped red pepper and sauté well. Then, add the fried lamb pieces, wine, rosemary, a little water and cook until the meat is cooked. In a pan, pre-cook the potatoes and carrots and set aside. Add to the cooked lamb, potatoes, carrots, onions, strips of red and yellow pepper, black olives and green chillies. Serve with white rice.