Salt and pepper mutton, sprinkle with vinegar, set in a cool place for 3-4 hours.

Mince meat, season with spices, add eggs, and mix well. Shape small long rolls 0.5 inch thin each and fry them at both sides in some butter until ready.

Stew barberry in the remaining butter for 20-25 minutes, add thinly chopped onion and keep stewing for 10 minutes.

Arrange stewed barberry and onion on top of fried meat rolls, and garnish with greens.