Cut the meat (lamb, pork, veal, chicken) into medium pieces.
Onion, pepper, carrot (usually in this dish the carrots are added) half rings or rings.
The peppers I have frozen.
Tomatoes are cut into rings just before laying in a cauldron (or a pot with thick walls and bottom).
Put layers of onions and meat. Salt, season with coriander. I coriander was not there, so I took advantage of the Adygei salt (this mixture of salt and dried herbs).
Then a layer of peppers, layer of carrots.
A layer of tomato sliced into rings. Salt again.
Then repeat the layers. The last one should be a tomato. I got three layers. Sprinkle with herbs. Mix wine (better red dry or semi-dry, some take light beer) and broth (or water). And pour into the cauldron in a circle. Liquids should be 200-250 g per 1 kg of meat.
Put on medium heat for 15 minutes. Simmer without a lid. When the meat with vegetables settles a little, reduce the heat to a minimum, cover it with a lid and simmer for 1-2 hours on low heat from the moment of boiling.
Readiness of the dish to check on meat. Serve with boiled potatoes.