INGREDIENTS

• lamb or beef on the bone to get 2-3 kg. pulp;
• 100 g. butter or ghee;
• 250 g. sunflower oil;
• 4—5 bay leaves;
• salt;
• black pepper;
• 1 liter of ghee for canning.

METHOD

1. Meat can be pre-soaked in brine for 1—2 days. Then the dish itself does not need to be salted.
2. Heat the mixture of oils to the maximum in a pot.
3. Separate the meat from the bones and cut off the tough parts from it.
4. Add the bones and pieces of meat to the hot oil, bring to a crispy crust and remove from the pot with a slotted spoon, as they are no longer needed.
5. During this time, cut the meat into arbitrary, preferably large pieces. Reduce fire to minimum. Add the meat to the pot and simmer with the lid closed for 1 hour.
6. After an hour of stewing, add salt, pepper, bay leaf and simmer for another 40—60 minutes until the desired consistency of meat.
7. Take the meat out of the pot and either serve immediately, or arrange it in jars, filling it with warm, fresh ghee.