Cut mutton into 1 ½ – 2 oz (40-50 g) 40-50 g chunks, salt and fry in margarine. Put it into a pan for stewing.

Fry chopped onion and tomato puree in vegetable oil a little, blend with mutton. Add bouillon and stew for 20-30 minutes over low heat.

Wash prunes and add to meat, stew until ready. 10-15 minutes before the end of the cooking add vinegar, sugar, cinnamon and cloves.

Serve with complex vegetable garnish. Decorate with parsley and dill greens and pickled onion.