The flesh of mutton washed, cut into large chunks. Vegetables wash, dry and chop coarsely, in proportion to the meat: onions, potatoes — into four parts; peppers, tomatoes, eggplants (soak in salted water) — large slices. Garlic clean, wash and dry the herbs. Boil the potatoes until soft. Prepare a large baking pots or a la carte.
In a large pan heat a little oil and fry the lamb over high heat for 7-10 minutes. Put the meat in the pan (or in pots), and continue to fry in a pan until golden brown (3-5 minutes), turn vegetables into juice and oil left from meat: first, celery, then the pepper, potatoes, whole cloves of garlic, eggplant, onions, tomatoes, gradually spreading layers overcooked vegetables in the pan.
On top of the full baking putting greens (not necessarily break off the leaves, you can expand the whole sprigs). Baking tightly cover with foil for baking and put into preheated oven for a couple of hours, until the meat is tender. Serve hot. Spices and salt to use on your own taste — you can simply add salt and pepper the meat and vegetables, but you can use a variety of spices, popular for Georgian cuisine.