Dymlyama
6 servings
120 minutes
A hearty Uzbek dish cooked in a cauldron. Dymlyama, or dumlyama, comes from the Uzbek "dumlyash" - "to steam", "to let steam". The ingredients in this stew have a special order of laying, which distinguishes it from similar Central Asian stewed dishes. The meat is laid out first, and then vegetables are laid out layer by layer, and this composition is completed by potatoes laid out in a circle. As a result, it turns out that the lower part of the products simmers in its own juice, and the upper part is steamed . Ease of preparation and richness of tastes are the main advantage of this dish, without which no festive table in Uzbekistan is complete.
1
Prepare the necessary ingredients
2
Heat oil in a cauldron, add tail fat and melt it.
- Fat-tail (lamb tail fat): 70 g
- Vegetable oil: 70 ml
3
Remove the cracklings and add the meat cut into large cubes to the pot. Fry until golden brown, then reduce the heat and fry for another 5 minutes.
- Meat: 600 g
4
Add sliced onion and fry it until semi-cooked, stirring occasionally.
- Onion: 250 g
5
Cut the carrot into rings, add to the cauldron, and sauté until half-cooked.
- Carrot: 300 g
6
Then add cumin and sliced tomatoes, simmer covered for 30 minutes.
- Cumin: 0.5 tablespoon
- Tomatoes: 350 g
7
Salt, pepper, add chopped bell pepper in large pieces, and simmer for another 5 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Bell pepper: 2 pieces
8
Add whole peeled potatoes, pour in water to cover the potatoes by 2/3, and bring to a boil.
- Potato: 1 kg
9
Cover with a lid and simmer on low heat for about an hour, until the potatoes are cooked.
10
Place the finished stew on a large plate and garnish with greens.
