Lamb cut the fat, to melt in a pot, warm up to grey fog, and fry them in fat chunks of lamb until Golden brown. I had the neck part, but you can take the breast or other parts.

Throw the meat chopped onion, fry until Browning the onions, add the carrots cut in thick slices, cumin, a little fry. Cover with water, bring to boil, remove the foam and cook like a normal broth on low heat for about 1 hour.

Throw in the soup potatoes whole (or, if large, cut into 2-4 pieces), after 10 min add the coarsely chopped Bolg. pepper and tomatoes, tomato paste, another 5 min. add salt to taste, throw the chilli and Bay leaf, you can add crushed garlic cloves.

When serving sprinkle with herbs and chopped green onions (from me this time it was not). Don't forget to take it out of the pan the chili pepper, otherwise it will be too spicy.