Mutton cut into medium pieces together with the bones, season with salt and pepper, sprinkle with herbs and oil 1 tsp mustard. All well rubbed into the meat with your hands, massaging for 2-3 minutes. Fold the meat into a saucepan, cover and remove overnight in the refrigerator, well, or at least 4-5 hours.

Prepared: starch add a little salt and pepper, mix well.

Carrots cut into julienne slices. Parsley root cut into rings. Onions cut into rings or half rings. Garlic cut.

Pan with oil heat very well. Starch and add to meat, mix everything thoroughly and fry the meat on both sides until Golden brown, on high heat. Pull out the meat and put aside.

In the same pan fry the vegetables until Golden brown.

To return home meat, i.e. vegetables into the pan, pour the wine, juice, water, honey, cumin, bring to boil, cover and simmer on a slow fire to readiness of meat, 60-80 minutes, depending on the meat to be soft. Stir periodically so it doesn't stick, if necessary add a little hot!!!!!!! water, it was hot, so the meat does not become tough. For 15-20 minutes until cooked add salt, red and black pepper, paprika, dried Basil, all to taste. Fresh parsley cut. Prepared meat remove from heat, add parsley, stir, cover and let stand for 5-7 minutes.