Cut lamb meat and put in a saucepan with a thick bottom. Sprinkle with pepper and paprika. Add coarsely chopped onions and rhubarb and chopped parsley and mint. Add salt to taste and put the butter. Pour 1 cup water vessel was capped and put on the stove to heat. When the dish boil, reduce heat to low and dish stew for about 2 hours, occasionally shaking the pan.