Ingredients: 1kg. lamb meat from the shoulder, 500 gr. young vine leafs, 10 young onions, 1 spoonful of flour, oil, sour milk, spices (parsley, mint), salt, black pepper, and several garlic cloves.Preparation: Cut the meat in pieces and fry it in oil until it becomes red on each side. The onion is crushed and added to the meat. Fry the mixture for about 10 minutes. In the meantime, cut the stems from the vine leaf and cut it in bars. Blanch it in salt water and mix it with the meat. Near the end add the crushed spice herbs and garlic cloves. Fry the mixture until the meat softens. If you like, you can make roux out of 2 spoonfuls of oil, one spoon of flour and little water. The meal is served with sour milk.