Ingredients: 1.200 kg lamb meat, 300 gr. onion, 400 g. tomatoes, 3 green peppers, 1 eggplant, 25 bamyi, 1 kg potatoes, bunch of parsley, 200 g fat, 1 spoonful of red pepper, salt. Preparation: The meat is chopped into cubes and fried in pork fat. Add onion and stir-fry until it melts. Add salt, black pepper and red pepper. Chop the vegetables: tomatoes, eggplant and peppers in cubes, bamya in rings, and the potato in noodles. The ingredients are placed in the earthenware casserole in the following order: layer of potatoes at the bottom, then cover that with a layer of vegetables, in the middle add a layer of meat with the onion, then cover that with a layer of vegetables, and finish up with another layer of potatoes. Pour water and cook for two hours on a temperature 180-200 degrees Celsius. The meal is served with beer.