Domlama in Uzbek: recipe for cooking

Domlyama in Uzbek is a juicy and tasty vegetable dish made of lamb or beef. Prepare it simply and relatively quickly. Especially good at home. If suddenly you will have such an opportunity, be sure to prepare the dish on a real fire.

Recipe

Meat, vegetables and greens - this is a traditional combination, which is famous for Uzbek cuisine. Domlyama is no exception. To prepare it you will need the following products:

• Meat (lamb, beef) - about 1 kg;
• About 1 kg (7-8 tubers of medium size) of potatoes;
• A few (3-4 pcs.) Heads of onions;
• Medium-sized fork of cabbage (gram for 700-800);
• Several (2-3 pcs.) Of Bulgarian peppers;
• 5-6 ripe small-sized tomato fruits;
• Garlic head;
• On a bunch of cilantro, parsley, basil;
• Salt, pepper, water.

Ingredients that do not need to be used:

• Cauliflower (or broccoli) - about 300 grams;
• Eggplant and zucchini - one medium vegetable;
• Green beans (can be frozen) - about 300 grams.

How is Uzbekyama cooked? The classic recipe provides for cooking exclusively from mutton. There is also such a thing as the fact that meat and onions are not pre-fried. Based on your own taste preferences, the availability of these or those products at your disposal, you can create your own way of cooking domlyama. The obligatory ingredients of this dish should be all the components specified in the first part of the formulation. On a season it is possible to put in a dish a peas, mushrooms, to replace tomatoes with tomato paste. So, let's start cooking.

1 step

Slice the meat into small cubes, about 3x3 cm. In the cauldron, heat the oil (ideally you should have a fat mutton fat) and fry the lamb in it to a ruddy color. The fire must be as strong as possible.

Step 2

Cut the onion into large pieces. Add to the meat. Fry until soft and golden in color. Pour a glass of broth or plain water. Now meat with onions need to be put out for 20 minutes.

Step 3

While meat is being stewed, prepare the vegetables. Wash, clean. Cut into identical large pieces. For example, potatoes of medium size - for 2-4 parts, carrots - for rings, tomatoes - for mugs, cabbage - for large slices, etc. Finely chopped should be only greens and garlic. They need to be mixed in a separate bowl.

Step 4

The meat is extinguished, now start laying out the layers of the dish called "domlyama in Uzbek". Fire put under the kazanom minimum, so that the lower part is not burnt. Guided by the principle: the longer a vegetable is prepared, the closer it should be to meat. You can use this order of layers: potatoes, carrots, cabbage, zucchini (eggplant), beans, pepper Bulgarian. The "tower" is closed by tomatoes. In no case should they be placed next to a potato, otherwise it will not be cooked. Each of the layers must be salted, peppered and abundantly sprinkled with a mixture of garlic and greens.

Step 5

Close the lid with a lid. Slightly add fire. Wait until the dish begins to boil. This will tell you a gurgling sound. As soon as it appeared, reduce the heat to below-average and quench for 30 minutes without opening the lid.

Step 6

Once the specified time has elapsed, the cauldron can be turned off. Ideally, a domlyama in Uzbek style is served on a large platter. To do this, you need to carefully turn the entire cauldron. But you can simply decompose the domlyama on plates, capturing all the layers. Greens, garlic and vegetables will not only provide the dish with a delicious broth, but will also be saturated with its special aroma. So do not overload the spice with domlyama. It is enough to put red or black pepper.