1 kg fresh and tender lamb meat cut into 20-30 g pieces
1-1.5 kg fresh cream
2-3 onions
salt and red pepper to taste

The fresh cream is poured into a small cauldron or a deep frying-pan and placed on the fire. As it comes to the boil, small onion straws are added. The mixture is stirred over the fire for 2-3 minutes. The meat pieces are then placed in the cooking vessel and boiled for 20-30 minutes on a gentle fire. Salt and red pepper are added to taste. The meat is kept over the fire until it is completely cooked (during this time, the cream water boils away slowly and the cream melts). The meat is served hot with crushed-millet dumplings. The dish may be garnished with coriander, onions, and dill.