Fragrant damlama: a recipe from the East

Damlama, the recipe of which came to us from Central Asia, is a hearty and healthy dish, because it is actually prepared for steam, which allows you to save all the vitamins and valuable substances. Kazakhs, Uzbeks, Tatars, Ossetians and Tajiks treat guests with this fragrant dish. The recipe for damlama has many variations, and the names of the dishes vary. But always based on its meat and vegetables, stewed in its own juice in a large cauldron.

Damlama: a classic recipe

So what is damlam made of? So, in layers, and consider it. First of all, fat enters the bottom of the cauldron: fat tail or pork fat, lard, chicken fat. On top of it is laid raw meat, sliced ​​into a medium-sized cube. The next layer is chopped onion. You can half rings, and you can half the onions. Then comes a hat of vegetables: eggplant, bell peppers, cabbage, carrots, potatoes, tomatoes. Traditionally, vegetables are simply cut in half or 4 parts, but each housewife has the right to choose the cut that suits her household. Vegetables are better placed in layers. In addition, garlic should be added to the dish, but it is better not with cloves, but with a whole head (previously peeled and washed). Mandatory spices: black pepper and crushed zira, but in addition to them you can add any favorite seasonings. Of course, salt should not be forgotten either. You need to salt and season each layer.

Variability

Damlama, the recipe of which we just found out, can even go out differently with the same mistress every time. Do not scrupulously adhere to proportions or run to the market for the missing product. Damlama leaves room for imagination and culinary experiments. There is no tail fat - we will cut pork fat. Even smoked, why not? Instead of large carrots, is there one very small one? Well, let’s do this. It is likely that someone is preparing this dish without any carrots, but with mushrooms. And for those who do not like too large pieces, it is perfectly acceptable to chop vegetables with straws or dice - this will not be a mistake at all.

Cooking secrets

• Damlama is best prepared in a cauldron or cast-iron wok.
• Store the remaining food in a different bowl (the cauldron will be oxidized).
• You need to simmer on low heat (on a burner or on a fire).
• It is advisable not to cut the greens, but to lay in whole bundles.
• You can add a little chickpea or boiled beans to the dish.
• Damlama - a recipe from the East. Do not abuse Western ingredients: cheese, mayonnaise, ketchup, etc.
• No need to add oil and water!

Uzbek damlama: recipe with photo

1. Lamb (half a kilo) cut into a cube and lightly fry in fat tail fat.

2. Cover with a cap of chopped carrots and half onion rings (2-3 medium vegetables).

3. Next layer: potatoes with quarters (4-5 pcs.), Eggplant with ringlets (1 pc.), Cabbage bars, whole bell pepper.

4. Sprinkle with herbs, add garlic, seasonings, salt. Cover and set to stew for an hour.

5. We serve to the table. This dish goes well with oriental bread, such as pita bread, shoti, khachapuri with cheese. It can be served with fresh herbs or leafy vegetables.