In the bowl of the slow cooker, put the onion cut into half rings, grate the carrots on a coarse grater. Fry in vegetable oil for 10 minutes. Then add the meat, cut into small cubes. Continue to fry everything together for another 20 minutes.
Add all the spices, sour cream and a glass of boiled water. Grate the tomato. Mix everything together. Close the multivark with a lid, set the valve to 3. Quenching mode for 40 minutes.
