- Mutton pulp - 700 Grams
- Zira (Cumin) - 1 teaspoon
- Pepper fragrant peas - 12 pieces
- Cinnamon in sticks - 1/2 Pieces
- Carrots - 250 Grams
- Potatoes - 600 Grams
- Black pepper powder - 1/2 Teaspoons
- Vegetable oil - 100 Milliliters
- Dried coriander (coriander) - 2 teaspoons
- Cardamom - 1 teaspoon
- Onion - 1 Piece
- Prunes - 200 Grams
- Salt - 2 Teaspoons
- Chili pepper - 1 piece
Raw fresh mutton is cut into fairly large cubes - about 5 by 5 cm. Take a cauldron or a goose berry, pour oil into it, warm it up well. In the preheated oil we throw all our spices - cinnamon, cardamom, ziru, coriander and sweet pepper. When the aroma of spices fills the whole kitchen (and it takes three minutes), put the pieces of lamb into flavored butter. Fry, stirring, about 15 minutes - until a ruddy brown. In the meantime, onions are cut into thin semirings, carrots - thin rings. Rouge meat is taken from the cauldron by a noise and put into a mold, in which we will then bake the dish - it is optimal if the mold is ceramic. Then throw the onion into the liberated cauldron, fry for a couple of minutes, then add the carrots to the onions and fry for another 3-4 minutes. Fried vegetables, along with butter, poured into a baking dish for meat, there also pour about half a cup of boiling water. We mix it well. We cover the form for baking with a lid, put it in the oven and bake for 40 minutes at 180 degrees. Meanwhile, the prunes are soaked in cold water for the same 40 minutes. Potatoes are cleaned and cut into pieces of medium size. After 40 minutes of baking meat, we take out the baking dish from the oven, put potatoes, salt and pepper into it. Accurately stir. And - for another 20 minutes in the oven at the same temperature. In the meantime prunes are cut into halves. Chili pepper is cleaned from seeds and cut into thin rings or semirings. After 20 minutes of baking, take out the form from the oven, add pepper and prunes, mix it gently - and for another 30 minutes into the oven. Everything, on this preparation is finished - in half an hour we take meat from an oven, slightly we cool and we submit. Tastes good, does not it? :)
Servings: 6-7