Damlyama
8 servings
100 minutes
The main condition is not to overcook the vegetables on the fire and not let them turn into mush. Lamb ribs, carrots, potatoes and even cabbage leaves in a real Uzbek damlyama look aesthetically pleasing even after an hour and a half spent in the cauldron, and the broth remains clear. And the main secret is high-quality fat tail fat. Then not only the appearance, but also the taste of the dish is amazing.
1
Lamb ribs are cleaned of membranes and excess fat, then cut into portion pieces.
- Lamb ribs: 1 kg
2
Cut the tail fat into slices no thicker than 1 cm. Lay the fat on the bottom of the cast iron pot, and place the prepared lamb ribs in a mound in the center. Slightly salt.
- Fat tail fat: 400 g
- Lamb ribs: 1 kg
- Salt: to taste
3
Cut the vegetables into large pieces: medium potatoes in half, and large ones into four parts. Chop the carrots into small cylinders 4-5 cm long.
- Potato: 1.5 kg
- Young carrots: 500 g
4
Slice the onion into rings and place it on top of the ribs along with pieces of carrot. Lightly salt and pepper. Place potato slices on the carrot. Salt and pepper again. Add a couple of pinches of coriander seeds.
- Onion: 4 heads
- Young carrots: 500 g
- Potato: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
5
Cut a small cabbage into four parts, separate the leaves, and place them tightly on top of all the vegetables. Add a third of a cup of water. Cover the pot and place it on high heat. Once the characteristic sound of frying fat appears, reduce the heat to minimum and cook for one hour.
- White cabbage: 500 g
- Lamb ribs: 1 kg
- Young carrots: 500 g
- Potato: 1.5 kg
6
In an hour, when the cabbage leaves become transparent, the damlama will be ready. Damlama is served on the table in a lagan, a large dish, layering all components in reverse order: first the cabbage leaves, then the vegetables and meat.