Dymlyama with lamb
5 servings
80 minutes
Dymlyama with lamb is a traditional dish of Uzbek cuisine that combines the rich taste of fresh vegetables and tender lamb. The origins of this recipe date back centuries when aromatic dishes were prepared in cauldrons over low heat for the whole family. Thanks to layers of vegetables and meat simmering in their own juices, dymlyama acquires incredible softness and a rich flavor. The lamb infused with spices becomes juicy, while potatoes and cabbage provide a pleasant texture to the dish. Dymlyama is traditionally served on a large plate, garnished with basil and parsley, with the main highlight being the aromatic juice enriched with all flavors. This dish is perfect for friendly gatherings and family dinners, warming the soul and delighting taste buds.
1
Products are cut large to avoid becoming mushy. It's important to maintain shape, and then everything will look beautifully festive. All vegetables are peeled, and greens are washed. It's better to cut the meat into large pieces. This will make it look nicer and juicier. You can use the fillet part or ribs.
2
We cut the onion into rings, the carrot into sticks. It's better to cut the bell pepper into wedges. We divide the cabbage into medium pieces. We grate the tomatoes. Tomatoes can also be cut into slices, but without the skin. Small potatoes can be left whole. If the tuber is too large, we cut it in half. We also use garlic cloves without chopping - unpeeled heads can be used whole.
3
Slightly fry the meat in a cauldron. The amount of vegetable oil depends on the fat content of the meat. The fattier it is, the less oil is needed. Add black pepper and cumin.
- Mutton: 500 g
- Ground black pepper: to taste
- Cumin (zira): to taste
4
Add onion and fry with the meat until golden brown. Then add carrot and fry everything.
- Onion: 3 pieces
- Carrot: 3 pieces
5
We turn off the fire. The process of layering vegetables begins: bell pepper, garlic, sliced tomatoes. Then comes a layer of potatoes. We place basil on top. We add salt and again add black pepper and cumin. The final layer is cabbage. We cover everything with cabbage so that it steams underneath.
- Sweet pepper: 2 pieces
- Garlic: 3 g
- Tomatoes: 3 pieces
- Potato: 700 g
- Red Basil: 4 stems
- Salt: to taste
- Ground black pepper: to taste
- Cumin (zira): to taste
- White cabbage: 400 g
6
Tightly cover the pot with a lid and place it on very low heat. The cooking time for dymlama is about 1 hour.
7
After cooking - take a large plate, first remove the potatoes from the pot and arrange them around the edge. Place everything else in the center. The meat can go on top of the vegetables for a nicer look. Garnish with fresh basil and parsley. Don't forget to add all the juice left at the bottom of the pot. That's where all the flavor is.
- Red Basil: 4 stems
- Parsley: 4 stems