On a large lattice grinder to grind the lamb and the breast, 3 of the bulb. Add saffron, pepper, cumin and berries cranberries. Salt. Knead and beat the stuffing to set aside to chill for an hour.

Separately, boil in the evening the soaked chickpeas and rice. Stir in stuffing, add dried mint.

Boil quail eggs, peel. Prunes cut in half.

Prepare a large ovenproof dish with high sides or a tall pan. Begin to roll the kufta. Made of mince, a bun the size of an average Apple, pushing it with one hand fingers the deepening, put it whole egg and a slice of plum. Close kufta back and rolling in the hands, re-doing the bun. The filling should not stick.

Put the pieces into the dish, I had rice, I put it between the balls, and proceed to the gas station. Namely, cut 1 onion, pepper, tomatoes ( easier to pre-clean the peel, dip tomatoes in boiling water and immediately into ice), plum candy, lay it all to the kufta. Add tomato sauce, raisins, dried quince, cumin, a couple of spicy dried peppers.

Add salt, pour the broth ( we cook from scraps of meat and bones from the breast), 500 - 700 ml.. Close everything tightly with foil and place in the oven for 1 hour at a temperature of 180 degrees. Then reduce the temperature to 160, foil to clean and lightly browned for another 20 minutes. Here and ready. Invite to the table, although what to call them, they are already behind and in a hurry : "So soon?", because the aroma from the kitchen is unlikely to leave someone in the face... Imagine how it is to cook in a cauldron on the street, the neighbors come running...