INGREDIENTS

• lamb (back, shoulder) 1500—1700 g.;
• tomatoes (very ripe) 1 kg.;
• leek (white part) 1 pc.;
• green cherry plum (optional) 5—6 pcs.;
• cilantro, leaf celery, 50 g. each;
• rosemary, a couple of sprigs;
• garlic 3—4 pcs.;
• hot peppers (preferably green);
• salt.

METHOD

1. Wash tomatoes, chop coarsely. Cut the leek lengthwise, rinse thoroughly (there may be sand between the plates), chop. Greens also cut. Wash lamb, remove fat, film and chop coarsely.
2. Put everything in layers (preferably in a cauldron), except for garlic and half of the greens. Cover, bring to a boil, reduce heat to medium and simmer for ~60 minutes if we want more juice and ~70—80 minutes if we want less juice. When the meat is ready, add the rest of the herbs, chopped garlic, mix and let it rest.