Onions, pour boiling water and leave to cool. Then peel onions. Boned meat, cut into chunks and fry over high heat in preheated butter and sunflower oil. When browned on all sides, the power of the stove is reduced. Stew about 30 minutes under cover. Add onions and finely chopped garlic, sprinkle with paprika. Pour hot water, so as to cover the products. Add tomato puree, add salt, put caraway and bay leaf. Simmer for about 30 minutes on low heat with the lid on. At the end add mint and simmer for another 3 minutes.