You will need
- 0.5 kg of potatoes;
- 0.5 kg of meat (pork or beef)
- 1 onion;
- 2 cloves of garlic;
- 1 large carrot;
- 1 bell pepper;
- 1 tomato;
- the sauce;
- sunflower oil.
Cut meat into small pieces. If you have chosen the roast beef, then it is better to pre-marinate. Slice the onion finely, mix it with the meat. Season with a little salt and pepper. Spray with diluted vinegar. Leave in the fridge for 2-3 hours. So the meat will get softer.
Chop the onion and bell pepper rings, tomatoes – small slices. Shred carrots, finely chop the garlic. Potatoes peel. Rinse and cut in small pieces. To the potatoes are blackened, fill it with cold water.
Heat the sunflower oil in a pot. Put the meat inside. When it turns white, add onion. Fry the meat until Golden brown. Sure that nothing burnt.
Connect meat with tomatoes, bell pepper and carrots. Add a little adzhika – if you don't like too spicy, it will be enough-thirds of a teaspoon. Add salt to vegetables quickly gave juice. Cover and simmer for 10-15 minutes. Then send in the cauldron of spices and garlic. Mix well.
The best seasonings to use black pepper, curry, cumin and turmeric. You can also use a ready-made seasoning blend: "hops-suneli", "universal" and the like.
Add vegetables to the potatoes. Slightly sauté it in a pot, then fill with warm boiled water. The liquid should barely cover the vegetables. Try the broth to taste. If not enough salt or spices – add them.
Simmer the roast on a slow fire with the lid slightly ajar for 20-25 minutes. Once the potatoes are soft and most of the liquid evaporated – turn off the heat and tightly cover the cauldron with a lid. Allow to stand for 15-20 minutes, dish and serve.
To the hot home-perfect salad of fresh vegetables, sauerkraut or pickled cucumbers with tomatoes. Bon appetit!