«Kovurma shurva» (Shurpa with underfry)
Meat to cut with slices on 25-30ã and and to fry on the heated vegetable oil before occurrence of a brown crust. To add the cut onions, carrots, fresh tomatoes. The fried products to fill in with cold water and to finish to boiling. To remove foam, to add spices and to cook on slow fire. 25-30 minutes prior to readiness to put largely cut potato. To salt. To submit with small cut greens. Mutton 700-800g., vegetable oil – 120ml., onions – 200g., carrots 400g., tomatoes – 250g., a potato – 500-600g., salt, black pepper to taste.