Method of preparation:

Wash and clean the mutton, cut it into large pieces, fry it in a cauldron in fresh pork fat. Separately fry the onion seeds in vegetable oil. In the ready onion, add the paprika and the pepper cut into straws. Add the vegetables to the browned meat, pour the water or broth so that it covers the products, add salt and the thyme sprig. Allow to simmer over low heat until done. Before serving, remove the thyme sprig.