Hot festive meat and vegetable dish Narkhangi
Description
The dish is prepared without unnecessary complications. The name "Narkhangi" can be rephrased as "half a kilo each." Cut the meat into pieces and lightly fry in a cauldron. Turn off the heat and start layering the vegetables, seasoning them with salt to taste, pepper, and sprinkling with a mixture of herbs and garlic, adding 2 bell peppers if available. The first layer is the meat fried in vegetable oil (0.5 cup). The second layer is onions cut into half-rings. The third layer is coarsely shredded carrots. The fourth layer is tomatoes cut into large half-rings. The top layer is potatoes; if they are not too large, leave them whole. Don't forget to sprinkle the potatoes with herbs and spices as well. Pour in 0.5 cup of water, cover with a lid, bring to a boil, then reduce the heat to low and simmer without opening for 1.5 hours. Serve on a dish, removing all layers at once so that the colorful layers are visible. The ready dish can now be served.