So, everyone, if anyone else, like me, not familiar with this legume culture. This MASH

In fact, this dish is prepared in layers. And the more layers, the more intense will be the taste of the dish. But as the lamb I had already cooked, and the vegetables at home-no eggplant, no peppers, I decided to slightly modify the dish. To be honest, it hasn't hurt. Let's get started. in boiling unsalted!!! water drop mash, let it boil. As soon as the mash will begin to burst - sprinkle with salt and add the vegetable oil! (This is approximately after 30 minutes)

While we peel and chop onion half rings and fry in vegetable oil until translucent

To the onions add cut into small slices tomatoes. Salt a little and pepper

As soon as tomatoes start to fall apart, lay out the sliced meat of the lamb to cover our vegetables and pour the broth, adding aromatic spices, Let make friends!!!

Put the greens and garlic. Eromaat I tell You, mmmm!!!

And beauty!

Spread on a plate of mash, put the lamb with vegetables and mash generously pour the resulting sauce!! Welcome to the table! Bon appetit!