I randomly stumbled upon this recipe when checking another forum I tend to frequent.
I have no idea what this dish is actually called (neither did the original poster, but perhaps someone here knows what this is), but it's pretty hassle-free to make, contains easy to find ingredients, you can easily experiment with/make it more varied by adding different ingredients into it than what the base recipe (Tomatoes, potatoes, onions, minced meat. I added carrots and navy beans as an experiment this time) calls for, and it's easy to make large batches of it!
It's a pretty new thing for me so I haven't made it too many times, but it's quickly became one of my favourite dishes.
(https://orig15.deviantart.net/c3da/f/2017/248/d/8/wp_20170905_036_by_zaryte-dbmhv9s.jpg)
(It's not supposed to look this soup-y, but this is the last plate of my last batch, so I ended up pouring all the liquids onto my plate)
Basically you slice the tomatoes, onions and potatoes and fill the bottom of a large greased pot with a layer of tomato slices, add some raw minced meat on top, then a layer of potato slices on top of that, and then a layer of sliced/some chopped onions on top of that. Then you start over with the tomatoes and keep going until the pot is full or you've ran out of stuff.
I tend to spice it with ground black pepper, powdered white pepper, some allspice, a pinch or two of mild curry powder, a beef stock cube and a dash of soy sauce. But I suppose you can just spice it after your own tastes. Personally, I like "bland-ish/plain" food.
After all that is done, you just put a lid on the pot and leave it on the stove on mid-low heat for about an hour or so.
The tomatoes will provide all the liquids so you don't need to add any water, and everything has always turned out nicely cooked-through every time I've tried making this.
Admittedly I was a bit skeptical of just tossing raw meat into the pot, but surprisingly enough it works. (I did read in the original forum that some have spiced and browned the meat before putting it into the pot to improve the taste, but I'm fine with it like this. Some also prefer to scald the tomatoes to get the peels to go away, but I'm too lazy for that too.)
It's really important to make sure you use PLENTY of tomatoes (like, 8-9 large juicy ones) since that's supposed to be the source for all liquid in this dish.
Otherwise, it'll end up burning to the bottom of the pot and it's pure hell to try and get it off once that happens.