Cut the meat into chunks, fry in fat and subtract. In the same oil fry the flour and pepper. Onions and garlic are cleaned, washed and pour in boiling water until tender. Wound on wreaths. Half of them come on roux, pour them on the meat, top rank other wreaths. Pour 1 cup water, seasoned with salt, sprinkle with pepper and put the bay leaf. Allow to simmer. Serve with 1-2 tbsp yogurt and sprinkle with chopped parsley.