Sorry, I forgot to take a picture of stage 1 of laying the meat. But I will try in detail to describe it: I wrote in the recipe: 500 gr of meat, but it does not matter. The fact that the meat should be enough to evenly cover the bottom of the cauldron, that is, not three or four pieces and not so that the slices of meat lay on each other. I'm doing this. Take the meat, cut from the extra fat, cut the meat into medium pieces (about the size of a chicken egg ). Put the cauldron on the fire, pour in him vegetable oil and fry in it the fat cut from the meat, remove the resulting cracklings, throw the meat, fry on all sides until crisp. The cauldron is removed from the heat, cooled, poured him with oil and start stacking the dishes. First, the meat - dense layer on the bottom of the flavor (I do mix the spices in a separate bowl, salt, cumin, black peppercorns, and season every layer domlama. The next layer - the leaves of cabbage. A put cabbage leaves in one piece, but I prefer to tear with their hands the size of leaves, so that in the future it will be easier and more convenient, there are also many put leaves at the end, as if covering their dish, I alternate layers with cabbage leaves. Don't worry, the cabbage will not be too much, as it will settle. So, the meat in one layer - ripped cabbage leaves, layer cabbage - onion, cut into rings, season.

The next step is carrot, cut into rings, again the leaves of the cabbage - season. The next step is tomatoes. If you cook Domlama, so to speak, in the off-season, you can at this stage add the tomato paste - 2 tbsp, or canned tomatoes.

The tomatoes lay the eggplant (with the eggplant cut off the skin, otherwise it will taste bitter, and cut into rings). Important - all the ingredients to chop finely! Cut bigger foods. The eggplant bell pepper spread (at the time of preparation I didn't have red pepper, I recommend to add in cooking in addition to green peppers and red, it will add an extra spicy, sweet taste to the dish.) Season.

The next layer is the greens. I picked up 4 bunches of greens at the market, parsley, celery, dill, cilantro, chopped all the greens, stir and poured out the carpet on our domlama. On top of the garlic. A few cloves chopped with a knife. If you don't like the taste of garlic, then just add it for flavor. I'll write it later.

Greens covered with cabbage leaves, season, the top layer of potatoes cut into large rings, again a layer of cabbage, season with. If there is a place, you can add another layer of potatoes and again cover it with cabbage leaves. That's all. And at this stage, for those who don't like the taste of garlic. With garlic remove the top of the husk, but not much clean. Wash in running water and put up it to the top of our creation. The cauldron is tightly closed with a lid and put on high heat for literally 10 minutes, then fire diminish to a minimum and leave domlama to prepare with the lid closed for 2 hours. Important! The cauldron lid during cooking, do not open! No no need to add water! Nothing will burn, don't worry.

Ideally (In Uzbek) is ready to Domlama just twist on wide dish (lagans). But I prefer to mix when serving this dish, the result is just such a beauty as pictured. You can put the dish with the layers, as expected. This is your taste. The finished dish can be sprinkled with fresh herbs. Bon Appetit.