Cut thinly meat, mix it with chopped onion, butter and stew under a lid for 8-10 minutes at full power.

Then add minced cucumbers and pepper, mashed garlic, tomato paste, spices, pour wine, stock and juice. Stir up and cook under the lid for 10-12 minutes at middle power.

When serving, top the saltwort with greens and pomegranate grains.