Lamb stew with vegetables and mountain ash

When it's a stormy autumn, the only consolation for the eyes that miss the summer colors is the bunches of ripe mountain ash. When the rowan is ripe, I usually cook stewed lamb with vegetables and chokeberry. Very tasty, just fabulous food, the culinary recipe of which was suggested to me by a familiar cook. I cut carrots and onions into strips, and chop the cabbage, as for borscht. I cut the lamb meat into short strips and boil it in salted water. I put the lamb in a saucepan, cover it with a layer of vegetables and the pulp of the berries of the chokeberry. Then I put the pickled mushrooms. I salt the food and stew it in a saucepan over low heat. The finished dish is served on the table sprinkled with crushed garlic and decorated with herbs. When I cook lamb stewed lamb with vegetables and chokeberry, all the guests are impatient to pounce on snacks, because the aroma of this wonderful food is impossible to endure calmly and at the same time not to eat anything. There is only one advantage in this: when the dish is ready, it is enough for everyone, although not always. I've already had to cook again a couple of times.