With pre-soaked lamb neck, cut away the meat and cut into small pieces. The remaining bones fill with water, add Bay leaf and boil on a slow fire. Preparing the broth don't forget to remove the foam. To the meat add diced onion, carrot, bell pepper and chopped garlic, add the spices and a tablespoon of vegetable oil. Salt, pepper, stir. Set aside in a cool place for 1.5-2 hours so that the meat is soaked with flavors of the vegetables and seasonings. Follow the broth.

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Marinated meat put on a hot frying pan (without oil) and fry on high heat until juice evaporates. A ready broth filter. Part of the broth to use for suppression (0.5 l), and the remainder of the cook pre-soaked beans.

Adding the broth, cover the mutton with a lid and stew at low heat.

When cooked beans, add it to the mutton and vegetables, pour the leftover broth and stew until ready.

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