ajapsandal with meat in Georgian

How to make ajapsandal with meat in Georgian? Cut the beef into small pieces.
Cut eggplants, peppers, potatoes and tomatoes into small cubes.
Chop the greens.
Pour 2 tablespoons of vegetable oil into the cauldron and lay out layers: beef, eggplant, potatoes, bell peppers, herbs and tomatoes. Lay out all the seasonings. Add the remaining vegetable oil. Do not mix.
Cover the cauldron with a lid and put it on the smallest fire.
After an hour and a half, remove the lid. The pan will be full of liquid. Try the dish with salt. If necessary, add salt.
Cover the cauldron again and continue to simmer for another half hour.
 Turn off the heat and hold the ajapsandal for another hour at room temperature.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.