You will need: 2 pieces of lamb on the bone, 250-300 g beans, ½ Celery root, 3 potatoes, 1 large onion, 1 carrot, bundle of arugula, a small bundle of Tarkhun, 3 garlic bug, 150 ml of white wine, 1 tbsp. A spoon of olive oil, 1-2 h. Spoons of flour, 1 tsp with a slide of tomato paste, 1 h. spoon of cumin, ¼ h. Spoons of turmeric, pinch of fresh black pepper, chopping sea salt.
Cooking process: Beans soak overnight, then boil to readiness. Celery root clean and cut into cubes. Muffle on all sides to salute, pepper and sprinkle with flour. Heat the olive oil in a pan, fry meat from two sides to a golden crust and shifting into a large pan. Onions clean and cut into half rings. Clean the garlic and crush the flat side of the knife. Share onions and garlic in the pan, where meat roasted, add a cumin, turmeric, tomato paste, mix everything and fry to caramel consistency. Carrots clean and cut into small pieces. Potatoes clean and cut into 8 parts. To put potatoes in a saucepan with meat, celery root, carrots and fried onions with garlic, put a saucepan on a strong fire, pour white wine, mix and give alcohol to evaporate. To pour in a saucepan about liter of boiling water, so that meat and vegetables are covered with liquid, close the pan with a lid and stew on a slow heat for 1-1.5 hours until the meat is ready. Tarkhun grind. Add beans in a saucepan with meat, mix and lay out on a large dish, sprinkle with a tree and tarhun.