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;
    • salt
    • spices;
    • sunflower oil.
Instruction
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
To the hot home-perfect salad of fresh vegetables, sauerkraut or pickled cucumbers with tomatoes. Bon appetit!