Thoughts
10 servings
120 minutes
Dumlyama is a fragrant and hearty dish of Uzbek cuisine that embodies the philosophy of slow cooking, giving ingredients a rich flavor. The roots of this recipe trace back to the traditions of nomadic peoples, where food was cooked in one pot, absorbing aromas. The main roles are played by tender lamb infused with spices and vegetables that fill the dish with natural sweetness and freshness. Onion juice makes the meat tender, while carrots and tomatoes add brightness and a slight tanginess. The uniqueness of dumlyama lies in the combination of ingredients that simmer in their own juices, revealing depth of flavor. Apples and garlic add spicy notes. It is not just food – dumlyama warms the soul, filling the home with coziness and Eastern aromas.
1
We put the cauldron on the fire, pour in the oil, and heat it up. Meanwhile, we cut the meat into small pieces and slice the onion into half rings.
- Vegetable oil: 150 ml
- Mutton: 600 g
- Onion: 3 pieces
2
The oil is heated - we lower the meat into it and fry for a couple of minutes. We salt and season. Has the meat turned white? That's enough - no need to fry it until crispy.
- Salt: to taste
- Ground black pepper: to taste
3
Cover the meat with onions, reduce the heat to medium, and tightly cover the pot. Now the meat will stew in onion juice for 20-30 minutes.
- Onion: 3 pieces
4
While the meat is cooking, we will prepare the other vegetables. We will slice the carrot into thin rings, the tomatoes into thick half-rings, and the pepper into strips.
- Carrot: 2 pieces
- Tomatoes: 3 pieces
- Sweet pepper: 2 pieces
5
Half an hour has passed, we open the lid of the pot — we are surprised by how much juice the onion has released, we turn the heat back to maximum — it's time to fry the carrot. We add the carrot to the pot and stir constantly to prevent the onion from burning, frying the carrot until it becomes soft and a characteristic smell of pilaf comes from the pot.
- Carrot: 2 pieces
6
Next, we add the tomatoes and fry them just a little to release their juice.
- Tomatoes: 3 pieces
7
Next comes the pepper - it doesn't need to be fried at all, just warmed slightly.
- Sweet pepper: 2 pieces
8
Reduce the fire again to medium and pour boiling water over everything just enough to slightly cover the contents of the pot.
- Garlic: 2 cloves
9
We adjust it to boil very slowly. On top, we layer potatoes, whole heads of garlic, and apples. I have removed the cores from the apples beforehand.
- Potato: 1500 g
- Red apples: 2 pieces
10
We generously salt the potatoes, add any herbs available (basil goes very well with this dish). We tightly close the lid again and let it simmer for about an hour.
- Salt: to taste
- Basil: to taste
11
Everything is ready! Enjoy your meal!