Place portions of lamb in a bowl, add a little cumin, 2-3 tablespoons. salt, lots of freshly ground pepper and let marinate for as long as we cut our vegetables.

Cut the vegetables in the order they will get food.

Put then in a large pot one by one the pieces of lamb, covering the bottom.

Cut into thick slices onion and spread over the meat. Add a little more pepper on top.

Cut the cabbage into coarse pieces and poured over these and other materials.

Finely chop parsley and add it and the pot.

Cut the potatoes with a mandolin (special tool for cutting vegetables) in thick "corduroy" pieces and spread over the remaining ingredients in saucepan us.

Corduroy Chop carrots and spread over the remaining ingredients (like potatoes).

Add 2 bay leaves and salt (for second time).

Chondrokovoume peppers and poured them over and eat.

Again with a little cumin and bay leaves and 3 for third time, a little salt.

Continuing, spread tomatoes over the remaining ingredients.

Finally, add some more chopped parsley and drizzle with olive oil. Cover the pot with the lid and allow to boil over medium-high heat for 45-50 minutes without adding any water.