In a cauldron, heat the vegetable oil until a haze appears. Lay out the meat and fry it over high heat. Then add the vegetables, stir and fry for another 3-4 minutes. Pour a glass of water, add spices, salt, garlic and, if desired, a whole pod of hot red pepper. On medium heat, then simmer for 20-30 minutes. Do not let it boil too much, otherwise the carrots and onions will simply boil and turn into porridge.