Lamb in a cauldron on the stove

So, for cooking, wash half a kilogram of lamb (it should be fat, then there will be a lot of juice) and cut into small pieces. Then mix it with chopped onion, salt, herbs and pepper and put it in a deep cast-iron cauldron. Make sure that the lid is closed tightly, turn on a low heat and simmer for an hour and a half, stirring occasionally. That's all – the recipe is very simple, but then this lamb with any side dish will give so much pleasure that you will return to this recipe more than once.
Oh yes, according to the glorious Caucasian traditions, I advise a little red wine to this dish – it will be even tastier, although it seems that this is simply impossible!