Salt and pepper the 1 oz (30 g) bone pieces of mutton, fry until crusty, coat with bouillon or water, add tomato paste, and stew for 30-40 minutes.

Halve egg-plants, removing seeds, salt, and set aside for 30 minutes. Press the oozed juice, dry out and dice, then fry.

Dice and saute carrots, parsley, potatoes, and onion.

Fry flour while stirring, cool slightly, and dilute with part of warm meat bouillon. Mix well.

Pour diluted flour into the stewed mutton, add fried carrots, onion and parsley. Stew for 15 minutes, add fried potatoes, egg-plants, sliced and scalded sweet pepper, and stew until ready. Add spices, green peas, pounded garlic, and sprinkle with salt 5-7 minutes before the end of stewing.

Serve with vegetables and sauce sprinkled with chopped greens.