Caucasian style buckwheat porridge with lamb

Peel the onion, wash it, slice it into half rings, and sauté in heated vegetable oil.

Wash the lamb, cut it into small pieces, and fry in melted margarine.

Pour some water into the pan with meat, add salt, tomato puree, and onion, and simmer until cooked.

Sort the buckwheat, rinse, dry, and roast in 300 ml of boiling water, then cook on low heat until the grains fully absorb the water.

Mix the boiled groats with lamb and simmer in a covered deep pan until cooked.