800 g lamb shoulder on the bone; 70 g lamb fat or kurdiuk; 1 eggplant; 1 carrot; 2 peppers; 3-4 tomatoes; 3-5 potatoes; 1-2 onions; 2 garlic bulb; 1 quince (optional); a bunch of coriander and basil leaves; white cabbage leaves; 1-2 chilli pepper; ½ tsp cumin; 1 tsp coriander seeds; 2 tsp salt; 6 black peppercorns
Chop the lamb and slice the lamb fat in to thin slices, the onion into rings, the tomatoes into eighths and the peeled carrot into circles. Trim the top and bottom from the garlic bulb. Remove the seeds and stem from the pepper and cut into rings. Peel and core the quince before slicing it roughly. Wash and peel the potatoes. Cut the thick stems from the cabbage leaves. Place the lamb fat, bones and meat into the bottom of a cold kettle pan. Salt slightly and add the cumin and coriander seeds crushed with a heavy knife. Add the onion, carrot, tomato, herbs, quince, whole chilli pepper and sliced pepper. Season with salt and cover with a’lid’ made from the cabbage leaves. Bring to the boil on a medium heat and simmer on low for 1.5 hours with the lid tightly closed. 40 minutes before it is ready place the potato on top of the cabbage and replace the lid. Serve on large plates with the opposite layering: cabbage, potato, vegetables, pepper, garlic and meat. Add finely chopped coriander to the remaining stock and serve separately.