Damlama with pork
7 servings
60 minutes
Damlama with pork is a fragrant, rich, and nutritious dish of Uzbek cuisine that harmoniously combines meat and vegetables. The roots of this recipe trace back to the traditions of nomadic peoples in Central Asia, where damlama was cooked in cauldrons over an open fire. Slow stewing preserves the natural juices of the ingredients, making the dish juicy and flavorful. The pork absorbs the aromas of tomatoes, peppers, and carrots, while herbs add freshness. Potatoes and zucchini make it hearty, and tomato paste adds a slight tanginess. Damlama is versatile—it can be served as a festive treat or as a cozy family meal.
1
Cut the pork into small pieces and boil in salted water for 20-30 minutes.
- Pork: 350 g
- Salt: to taste
2
Cut all vegetables into large pieces.
3
After boiling the meat, first add potatoes to the water, cook for 10 minutes, then add carrots, after 5 minutes add zucchini, bell peppers, and tomatoes, after another 5 minutes add chopped onions, mix everything, season with pepper and salt, then add tomato paste and cook covered on low heat for 2-3 minutes until ready. Sprinkle with herbs.
- Potato: 3 pieces
- Carrot: 2 pieces
- Zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Tomatoes: 3 pieces
- Tomato paste: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
- Green: to taste