I am making domlama, slightly deviating from the classical recipe: first, classical damlama - lamb; secondly, the meat and the onions laid without roasting. Furthermore, the method of cooking gives quite a lot of room for imagination. In fact, integral components of Domremy are the following vegetables: onions, potatoes, carrots, cabbage, tomatoes, bell pepper, garlic and herbs. However, you can add any vegetables according to your taste. I'm on season add: cauliflower or broccoli, eggplant, zucchini, green beans or sugar peas with pods, fresh or frozen mushrooms. In winter sometimes replace the tomatoes with tomato paste in the mixture with sour cream. In General, for long-term use of this recipe in our family there was a lot of options. Now, the actual recipe: Meat cut into cubes, 3-4 per serving (3 by 3 cm).

Heats the oil and fry the meat until Golden brown, on high heat.

Add coarsely chopped onions and fry until Golden brown onions. Pour a little water or broth (1 Cup) and simmer the meat on low heat for 15-20 minutes.

During this time, prepare the vegetables: wash, peel and chop very coarsely but beautifully. Potatoes - 2 - 4 parts, small carrots can be used whole (in our family, like boiled or steamed carrots), cabbage - slices tomatoes - thick circles, pepper - 4 - 6 parts; eggplant and zucchini too thick slices, cauliflower - large buds and so on. Finely chop only need garlic and herbs and mix them in a bowl.

Proceed to the installation of our dishes: the Meat can simmer. Vegetables folded layers. The principle of placing the following: put down the vegetables that need more time to cooking, and top with more delicate. I put in this order: potatoes.

Carrots, cabbage.

Zucchini or eggplant.

Beans.

Bell pepper, to the top of the tightly stacked mugs of tomatoes. Each layer of vegetables should season with salt and pepper, and generously sprinkle with mixture of chopped garlic and herbs.

All cover tight lid, add the fire and waiting for the dish is beginning to boil: this can be determined by a boiling sound. Again reduce the heat to less than medium and simmer without opening the lid for 25-30 minutes.

Ideally, it should file domlama on a large plate and flipping him the whole cauldron, but I laid out on plates, capturing all the layers. As a result of using large amount of fresh vegetables and greens that are "well stewed" in their own juice, a very aromatic dish, so no need to overload it with spices - enough red pepper.