2 lbs meat (beef, lamb or mutton — traditionally was organ meat) cut into small chunks
4 onions, peeled and sliced
1/2 cup vegetable oil (or mutton fat)
3 green bell peppers, seeded and julienned
1 cup cabbage, julienned
1/2 tsp ground red pepper
1/2 tsp black pepper
1 tsp salt
2 bay leaves
2 cups water (approximately)
2 Tbs tomato paste

1. In large pan, fry the meat in vegetable oil or fat until browned, about 10-15 minutes.
2. Add sliced onion, green peppers cut in circles, cabbage, ground red pepper, black pepper, salt, bay leaves, water, and tomato paste
3. Simmer in partially covered pan until water absorbed and ingredients are soft, about 30-45 minutes.
4. Remove bay leaves. Serve hot.

Recipe and photos adapted from the following cookbooks:
Ancient Kyrgyz Cuisine, by Venera Tageava
Kyrgyz Cooking, by Martha E. Weeks