Part 4/7:
- 1 liter (1 quart) of unsalted beef stock
The process begins with mincing the mutton finely—almost to a ground meat consistency. Mixing the meat with the spices, dates, and currants helps shape the distinctive flavor profile of this dish. Once rolled into balls and submerged in a simmering beef broth for six to seven minutes, the Farts of Portingale are ready to present.