• Lamb (best suited leg of young lamb);
  • Plum green - 0.5 kg;
  • Green beans - 400-450 g;
  • 1/2 tsp. adzhika;
  • 1 pod of green pepper;
  • 0.5 cups white wine (in any case not red).
  • Herbs - cilantro and dill;
  • 3 cloves of garlic;
  • Salt.


  1. Join in the preparation of meat. It should be separated from the bones. The bone throw is not necessary, because from them will be just a great broth for soup. Cut meat to remove all fat.
  2. You should then prepare a container in which to prepare the dish. You can use the cauldron, a baking dish, tagine, cataplana and even a frying pan made of cast iron. Most importantly, consider the fact that capacity must be very tightly closed lid.
  3. Next you need to prepare the beans. To do this, the pods need to remove the stem. After they need to rinse with clean water (preferably running) and place them in a colander so that the liquid is glass.
  4. Preparation herbs do not take much time. It is required to wash properly and break the hands for quite a large part.
  5. After this the beans should be spread on the bottom of your chosen container. It fits over the prepared greens and all salted. Then the next layer is the pepper and plum, which also need to pre-rinse. Pieces of lamb need to RUB salt.
  6. Let us cook spicy wine sauce. This requires the amount of chili to mix with the wine. The mixture is poured on top of the meat. After this, the tank is very tightly closed and placed on the fire (it should be the average). Note that in a dish is not added no water, no oil or fat. It turns out that meat is cooked in its juice, why becomes a truly divine taste. Pieces of lamb just melt in your mouth.
  7. After 60 minutes the dish can be removed from the fire. Removing the lid, we recommend to baste the lamb with a small amount of white wine.