This dish is a traditional Moroccan dish made with Taji pot.
Heat the Taji pot, put in a few butters, melt it and let the water evaporate, leaving the clear oil
Put onion garlic ginger, stir-fry to discoloration
Add the mutton, the water is not over the meat, the fire is boiled, turn to a small fire, cover and simmer for 1 hour.
Add chestnuts, honey, and continue to stew for half an hour until the lamb is soft.
Add pepper, salt, half mint, half pomegranate for 10 minutes
Turn off the fire and add the remaining pomegranate and mint leaves
Rice, bread, or Moroccan traditional couscous is the staple food.