Damlyama - August stew of meat with vegetables
8 servings
180 minutes
Dumlyama is a fragrant and rich dish of Uzbek cuisine, consisting of a stew of meat and vegetables cooked in layers in a kazan. Its history roots back to the nomadic traditions of Central Asia, where food was prepared slowly under a tight lid. Beef infused with the aromas of spices and fresh vegetables becomes incredibly tender, while the vegetables soak up the meat juices, creating a unique balance of flavors – from the sweetness of carrots and bell peppers to the spiciness of cumin and caraway. Dumlyama is perfect for cozy family lunches or festive gatherings when one wants to enjoy the depth of traditional Uzbek cuisine.
1
Layer the chopped meat in a cauldron, season with salt and pepper, and sprinkle with coriander seeds, cumin, red and black pepper.
- Beef: 1 kg
- Cilantro: to taste
- Ground caraway: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
2
First, add sliced onions on top, season with salt and pepper. Then layer sliced carrots (sprinkled with turmeric), followed by a layer of eggplant, bell pepper, tomatoes, and sliced potatoes. Season all layers with salt and pepper.
- Onion: 5 head
- Carrot: 3 pieces
- Eggplant: 2 pieces
- Bell pepper: 3 pieces
- Potato: 6 pieces
- Ground red pepper: to taste
- Ground black pepper: to taste
3
Cover everything with cabbage leaves on top and close with a lid.
- Cabbage leaves: 3 pieces
4
Cook on high heat for 2-3 hours. Do not open the lid during this time!
