Wash meat, salt, pepper, grated finely chopped garlic, add Bay leaf and cumin. Zira in this case, a key component, as it gives the lamb a wonderful flavor of Uzbek pilaf! Pour the white wine and leave to marinate for 15 minutes.

After this time cut the lamb into pieces with one bone each. Spread the meat in a hot pan with vegetable oil along with the gravy in which it was marinated. Simmer everything for about 10 minutes (not subtracting the fire and without covering with a lid). During this time the wine should evaporate and the meat to reach full readiness.

While preparing meat, cut onion rings and fry in vegetable oil. It is important not to overcook, as the onion should be slightly crunchy.

After the meat evaporate all the liquid, leave it for 1 minute on a hot skillet to pieces of crusty. Remove from heat simultaneously with roasted onions (to neither one nor the other gets cold).

Put together on a large platter and sprinkle on top of chopped greens.

Matches perfectly with sweet sauces. As an example lingonberry jam. The toppings to this dish to prepare is not advised, as any addition in the form of rice, potatoes or vegetables, "will weight" it a few times for the stomach. And the meat in its purest form will leave a feeling of both fullness and lightness at the same time!