Leg of mutton is cleared, washed and rubbed with salt and pepper and shpikova with garlic cloves. Meat fry in oil on all sides. Make a little water and stew until golden brown, often flush with the sauce. Inside mutton must remain pink. A round then cut into slices, arrange on a heated platter and garnish with sliced ​​into strips, fried in fat peppers, stewed in salted water green beans and a few olives. The sauce is seasoned with tomato paste, red wine, salt and pepper. Garlic cloves can be removed in the cutting of meat.