Putuk

Wash the lamb brisket, cut it into pieces weighing 50-60 grams, and boil it in a clay pot with sorted and washed large peas.

Soup should be cooked in an open pot, gradually adding bone broth as the liquid evaporates.

20-30 minutes before the meat is ready, add peeled and diced potatoes, lamb fat, leek or onion, salt, red pepper, sliced tomatoes, finely chopped greens and cook the soup until ready.

Serve the pudding in the same dish.

Pour into plates just before eating.