Forest Gyuvech

450 g (1 lb) middle neck lamb
450 g (1 lb) stewing veal
50 g (2 oz) butter
2 small onions, skinned and sliced
226g (8-oz) can tomatoes
1/2 fresh chili
salt
paprika
400 ml (3/4 pint) stock
225 g (1/2 lb) green or red peppers, seeded and sliced
100 g (1/4 lb) mushrooms, sliced
1 clove garlic, skinned and crushed
chopped mint
100 g (4 oz) long grain rice
chopped parsley
black pepper

Chop the lamb and cut the veal into 2.5 cm (1 in) pieces; melt the butter and fry the meat until it begins to brown. 

Add the onions, fry for a few minutes, then add half the tomatoes and the chili. Season with salt and paprika, add the stock and bring to the boil. 

Simmer gently, uncovered, until the meat is nearly tender (about 30 minutes). 

Add the thinly sliced peppers, the mushrooms, garlic and some chopped mint, with the rest of the tomatoes and the rice. Cook for a further 15-20 minutes. 

Serve topped with a sprinkling of chopped parsley and a turn of black pepper from the mill.