The meat is cleaned from the perimeter and inner skins, separated from the bone and cut in large pieces. Onions and garlic finely. Peel the carrots and cut in the middle, and if they are thick, and halve lengthwise. Zucchini and eggplant also be cut in two in the middle, then each half of the zucchini was cut into a length of the long pieces 4 and 6, respectively, eggplant. Dried plums can be split. In a strong olive oil stove fry the meat portions, while deposits received strong. Returns total quantity of meat into the pan, put the onion and garlic and fry well. Make a little water (or broth, or wine) otpenva and with a wooden spoon to scrape off soot from the bottom of the pan to dissolve into the sauce. Make broth or water as to align with the meat, put plums, raisins and carrots. Put them all spices, reduce heat and simmer for about an hour dish. Put them eggplant, peppers and zucchini, pressed to cover the sauce and boil again cover about 10-15 minutes. Kus-put up, pour two cups of water, add salt and its pipette little olive oil. Is allowed to swell for 5 minutes and stirred with a fork in order to separate the beads and to gain volume. Serve with cous-Kusa, round sprinkled with fresh coriander. * Friends preparing this recipe, said they added the wine was very good. The original recipe is naturally not used. * The difficulty I identified because it takes a bit more time cleaning the meat. Otherwise, the recipe is simple.