Uzbek domlyama is a juicy and delicious vegetable dish made of lamb or beef. Cooking it is simple and relatively quick. Especially good domlyama at the stake. If this opportunity presents itself to you, be sure to cook the dish on a real live fire.
Recipe
Meat, vegetables and greens - this is a traditional combination, which is famous for Uzbek cuisine. Domlama is no exception. To prepare it, you will need the following products:
- meat (lamb, beef) - about 1 kg;
- about 1 kg (7-8 medium-sized tubers) of potatoes;
- several (3-4 pcs.) onion heads;
- medium-sized forks of white cabbage (grams per 700-800);
- several (2-3 pcs.) bell peppers;
- 5-6 ripe medium-sized fruits of tomato;
- head of garlic;
- a bunch of cilantro, parsley, basil;
- salt, pepper, water.
Ingredients to use optional:
- cauliflower (or broccoli) - about 300 grams;
- eggplant and zucchini - one medium vegetable each;
- green beans (can be frozen) - about 300 grams.
How is Uzbek domlama prepared? The classic recipe involves cooking exclusively from lamb. There is also such a point as the fact that meat and onions are not subjected to preliminary frying. Based on your own taste preferences, the availability of certain products at your disposal, you can create your own way of cooking domlya. Mandatory ingredients of this dish should be all the components indicated in the first part of the recipe. In season, you can put peas, mushrooms in a dish, replace tomatoes with tomato paste. So, let's start cooking.
1 step
Cut the meat into small cubes, approximately 3x3 cm. In a cauldron, heat the butter (ideally you should have fat tail fat) and fry the lamb in it until it is rosy. The fire should be as strong as possible.
2 step
Coarsely chop the onion. Add to the meat. Fry until soft and golden. Pour a glass of broth or plain water. Now the meat with onions should be stewed for 20 minutes.
3 step
While stewing meat, prepare the vegetables. Wash, clean. Cut into identical large pieces. For example, medium-sized potatoes - for 2-4 parts, carrots - for rings, tomatoes - for mugs, cabbage - for large slices, etc. Finely chopped should only be greens and garlic. They need to be mixed in a separate bowl.
4 step
The meat has been stewed, now begin to lay out the layers of the dish called "Uzbek domlama." Set the fire under the cauldron minimal so that the lower part does not burn. Be guided by the principle: the longer the vegetable is cooked, the closer it should be to the meat. You can use this order of layers: potatoes, carrots, cabbage, zucchini (eggplant), beans, bell pepper. The "tower" is closed by tomatoes. In no case should they be placed next to the potatoes, otherwise it will not be boiled. Each layer should be salted, pepper and sprinkled with plenty of a mixture of garlic and herbs.
5 step
Close the cauldron with a lid. Lightly add heat. Wait until the dish begins to boil. A gurgling sound will tell you about this. As soon as it appears, turn down the heat to below average and simmer for 30 minutes without opening the lid.
6 step
Once the specified time has elapsed, the cauldron can be turned off. Ideally, the Uzbek domlama is served on a large platter. To do this, carefully turn the entire cauldron. But you can simply lay out domlama on plates, capturing all layers. Greens, garlic and vegetables will not only provide the dish with delicious broth, but will also saturate it with a special aroma. Therefore, do not overload domlama with spices. It is enough to put red or black pepper.