At the heart of the traditional Kazakh cuisine has always been a lamb, but a few centuries ago, chefs began to add small pieces of beef or horse meat. Then cook prepares pieces of meat and puts them into a heated kettle, pour cold water and put on fire. The contents of the cauldron must be brought to a boil, removing with seething foam.
After some time, the intensity of the fire is transferred to the minimum level. At the end of the cook chops in the kettle several heads of onions, seasoned with spices and salt.