At night we soaked mash washed in cold water. Pour water into the pot, put mung bean and put it on the stove. Cook over medium heat for 3 to 4 hours in advance along with boiled mutton (flesh). Yesterday I baked the lamb in the oven (the leg) and the meat was cut from it. After 3 hours, add roasted carrots, onion, spices and salt. Cook for another 30 minutes and switch off. Greens can be added to the pot or to each plate. I advise you not to cook on mutton broth and still add already boiled or baked meat. So the flavor and not very oily soup turns out. Bon appetit!