Dymlyama (dimlyama)

Judging by the name of the dish, this is from the Caucasian cuisine.
Try it and you won't regret it

Ingredients

• meat 0.7-0.8 kg (beef, lamb, it is possible on ribs) 700-800 g
• onion 2 pcs
• carrots 2 pcs
• potatoes 5-6 pcs
• Bulgarian pepper 2-3 pcs
• eggplant (optional) 2 pcs
• tomatoes (the more the better)
• cabbage (in checkers, it must cover all vegetables, a kind of inner lid)
• garlic, pepper to taste

Directions

1. Put everything in layers in a cauldron (you can in a brazier, in a non-stick pan).
2. Add salt to each layer. Cut large.
3. Pour oil into the cauldron.
4. Put on medium heat, as soon as the cauldron is crumbling and all the vegetables are bathed in steam, make the minimum heat and are free for a couple of hours.
5. Stirring and opening the lid is strictly prohibited.
6. Do not add water !!!! Vegetables will give juice which makes the meat especially aromatic. Stir after cooking.
7. Sprinkle generously with herbs.