In Uzbek cuisine there are two dishes similar to each other: basma and domlama. The recipe involves the use of the same ingredients in both the first and second dishes. These are vegetables, meat and spices. What is the difference? And the difference is in the way of cooking. Basma is cooked almost steamed, that is, all products are laid in a cold cauldron and are already stewed in their own juice. Roasting vegetables and meat is a feature characteristic of the Domloma dish, the recipe of which we will give in this article. Arrange your home evening oriental cuisine.
Domlama: Uzbek recipe
To prepare this domly, you will need:
- about 1.5 kg of lamb (you can take both flesh and meat with stones);
- fat tail fat or good vegetable oil - a glass (200 ml);
- a pound of onions;
- 1 kg of potatoes;
- a couple of tomatoes;
- several heads of garlic;
- chilli peppers - 1 piece;
- spices, herbs, salt.
Cooking technology Domlyama
The recipe traditionally involves the use of a cauldron. Almost all the most delicious and famous dishes of oriental cuisine are cooked in it. Domlama is no exception.
1st step
We put the cauldron on the fire, cut the lamb fat into pieces and toss it. Fry it from all sides until it starts to float. If you use regular oil, you need to heat it up well. A blue haze should come from him. Fat from the fat can be left in oil, or you can pull it out. They will be a good snack while the dumplings are being prepared.
2nd step
Cut the meat into large pieces, 150 grams each. Chop the onion rings, carrots - into slices, slightly finger-sided obliquely, tomatoes - into rings, potatoes into large pieces. If small, then you can leave the whole.
3rd step
Dip the meat in a cauldron, in hot oil. Stir quickly. It should grab a little. Cover the cauldron with a lid, set the fire on a medium level. Lamb must be grilled for 10 minutes. Every two to three minutes it must be mixed.
4th step
It’s time to add carrots and onions to the meat. Continue frying. Onions should become transparent and give juice. Put bay leaf, garlic, pepper.
5th step
Put the tomatoes in a cauldron, they, too, should be slightly fried, stewed. Do not bother. Salt, put spices (you can take traditional zira and black pepper). Put potatoes on top of everything. Everything, domlama, whose recipe turned out to be easier than expected, will no longer require intervention. It remains only to wait until the potatoes are ready. To do this, tightly close the lid of the cauldron, reduce the heat and leave the dish to simmer for 1.5 hours.
Final stage
What does the domloma look like? A recipe with a photo allows you to see the dish that we described today. The meat is almost stewed, it easily drops from the bones. Onion is almost invisible. Carrots should become very soft and boiled. Potatoes literally crumble at the touch. All ingredients languished in a large amount of thick sauce. When the dish is laid out on a large plate, decorate it with stewed garlic, pepper and sprinkle with finely chopped herbs. Domlama - a hearty and nutritious dish. Particularly suitable for the cold season. You can serve it with tortillas.