Narkhangi in a cauldron at the stake classic

Narkhangi is a dish of Uzbek cuisine.
It is better to use a cauldron to prepare a dish. It is more convenient for this recipe and Oriental cuisine in general. Cooking in a cauldron of 12 liters is as follows.
We are melting the chicken. 400 grams is enough. If you don't like the taste of lard, use sunflower oil. After that, we remove the pork rinds from the melted fat and add 1.5 kg of lamb meat. Without bringing it to a fried state, we fall asleep in the cauldron with onions cut into half rings. Mix with the meat without changing the color of the onion. Keep for 3 minutes stirring the onion with meat. It's time to pepper and salt to your liking. It is impossible to bypass the Uzbek dish without adding cumin. Then reduce the fire to a minimum. We lay layers further 800 grams of carrots, 800 grams of Bulgarian pepper and 1 kg. tomato cut into small pieces, 1.5 kg of potatoes in cubes. Add 2 chili peppers without breaking them and a head of garlic. All layers are periodically prisalivaem, pepper and add cumin to taste, without stirring. Then cover the cauldron with a lid and leave it to simmer for 1, 5 hours. After the time has elapsed, we remove it from the fire. Enjoy your meal!!!!!