Let's look at one wonderful Uzbek recipe. Dymlyama is a dish whose name comes from the verb meaning "steaming", "steaming". He is sometimes confused with another Uzbek dish - basma. Yes, they have a lot in common. If you briefly describe the preparation of both dishes, then first you need to fry vegetables and meat in red-hot fat tail fat, and then stew under the lid. This scheme is somewhat reminiscent of pilaf cooking. But let's nevertheless clarify and consider the subtleties of cooking.
Uzbek Dymlyama and its variations
Unlike basma, the ingredients of which are placed in a cold cauldron and steamed, the products for this dish should be evenly fried. Then they are placed in a cauldron, always tightly covered with a lid.
If you leave the container open, then the meat and vegetables will be cooked, and this is completely useless. An experienced connoisseur of
Uzbek cuisine can immediately name more than one recipe - smokes are very different. In particular, it may contain quince and some other fruits. For comparison, we give a vegetable recipe - smokers with tomatoes.
Stew half a kilogram of meat with the same amount of onion in hot vegetable oil (in the authentic version, cottonseed), salt, add hot red pepper (one pod) and bay leaf. Sort ripe tomatoes (two kilograms), cut off the part that is attached to the stem and put on the meat with the slice up. Simmer under a tight lid for an hour and a half. The fire under the cauldron should be weak. The finished dish is sprinkled with cilantro or basil.
Another unusual recipe is fruit and vegetable smoke. Spasserovat a kilogram of onions, put chopped carrots (five hundred grams), a kilogram of tomatoes (they must be cut into slices) and potato slices on top. Sprinkle with salt, cilantro, dill, bell pepper on top. Then lay out the fruit layer - half a kilogram of apples (sweet and sour) and quince. As in the first recipe, you need to stew, the cauldron bay with the contents of water to half, for two hours under the lid. Ready smokers (the recipe with a photo will convince you that this is an extremely picturesque dish) is served on special wide plates. Now that we have considered exotic variations, let's cook a classic Uzbek dish.
Smoke with meat and potatoes
Melt two hundred grams of fat tail fat in a cauldron. It can be replaced with vegetable oil. The last before laying meat in it you need to over-heat. Lamb (it will take a total of one and a half kilograms) should be cut into slices of about one hundred and fifty grams. Chop onions and tomatoes into rings, and carrots and potatoes with oblique slices (medium-sized potatoes can be left whole). All vegetables need to take half a kilogram. And a couple of tomatoes. Fry the meat, and it should be covered with a lid during the frying process. Add carrots and onions. When the latter becomes transparent and starts juice, put spices and garlic. And after - tomatoes. Put potatoes last. Leave the smoke under a very tight lid over minimum heat for an hour and a half.