Peel carrots and cut it into slices not too thick. Pickled lemon, cut into 4 pieces, then a quarter each slice into thin slices. Wash, cut the tails and chop coriander. Peel and finely chop the onion. Put the slices in a large baking dish neck and fry them over medium heat. Then remove them and put the fillets, fry on all sides until golden brown. Add the onion, cumin, salt, pepper, neck, sliced ??lemon and carrots. Fill in all the glass of water and cover.
Tomita on low heat for about an hour. During cooking, stir frequently, occasionally blow off some water. To taste, add more spices. When the carrot is soft and the juice thickens (if the juice is still liquid, cover and let stand for a while after cooking), add the coriander and serve.