Kchuch

Cut the fatty lamb brisket or loin into small pieces.

Chop the peeled onion and sliced washed tomatoes.

Wash the bean pods, remove the strings, and cut them in half.

Cut the bell pepper into four pieces and remove the seeds.

Cut off the stem from the small eggplants.

In a clay pot (kchuch), layer sliced potatoes, prepared onions, beans, bell peppers, and tomatoes.

Arrange the eggplants around the edges of the dish, sprinkle with chopped herbs, then place pieces of meat on top, season with salt and pepper, and pour hot water just to cover the ingredients.

Cook the meat in the oven for 1.5–2 hours.

Serve the kchuch in the same dish.