FIELD: food industry.
SUBSTANCE: method envisages mutton cutting and frying in melted butter and bulb onions cutting and sauteing in melted butter. Additionally, the method envisages parsley greens cutting and freezing, gram and lentil cooking till double weight increase. Then one performs the listed components mixing with lemon juice, tomato paste, salt, cinnamon, ginger, turmeric, sweet pepper, black hot pepper and saffron, the produced mixture and bone broth packing, sealing and sterilisation. In the mixture composition one uses ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
