Dalaman dish. Domlama - a delicious dish of Uzbek cuisine

This dish combines meat and vegetables very well, it is easy to prepare and you can be sure that family dinner will be very tasty. We offer to cook domlama in Uzbek, and our step by step recipe with a photo will tell you in detail how to do it tasty dish at home. And don’t let the impressive list of ingredients scare you, because it is thanks to the harmonious combination of products that this dish is so popular.

Domlama - a traditional dish Uzbek cuisine, classic recipe be sure to cook in a cauldron and on a fire. The very name of dymlyama, as it is also customary to call this dish, suggests that it is necessary to cook in smoke. At home, cooking Uzbek domlyama is somewhat easier. We will need a cauldron and a fairly large list of ingredients that will need to be prepared before starting. Don't let that scare you, it's actually very easy to make lamb domlyama.

Step by step video recipe

How to cook Uzbek domlama in a cauldron

In fact, Uzbek-style domlama is very similar to a stew with vegetables, and if you want to diversify it with eggplant or zucchini, then this is not forbidden. As the saying goes "the taste and color ...". It is important that we will cook domlama in a cauldron, and it is this thick-walled dish that will make our dish so tasty. The dish is Uzbek, but you can cook it everywhere, and not only in Uzbekistan, it is important that there is suitable utensils.

Ingredients:

Lamb ribs - 1 kg.
Young cabbage - 1 head
Potatoes - 6 pcs.
Bulb - 3 pcs.
Sweet pepper - 2 pcs.
Tomato - 4 pcs.
Garlic - 3 cloves
Sunflower oil - 1/2 cup
Zira - 1 dessert spoon
Coriander - 1 pinch
Pepper

You need to go to the market or to the farmers and buy good lamb from them - this is a must in order to cook delicious Uzbek domlyama. Rinse the meat well and cut into such pieces as we cut meat for pilaf. If we have lamb ribs, then we share them.

We put the cauldron on the fire and pour oil into it, lower the meat into the cauldron and put it in one row. The meat should be fried over medium heat.

At this time, we will peel potatoes and onions, and remove seeds from sweet peppers.

We cut the onion and potatoes into rings, only the rings of the potatoes should be thicker than those of the onion. We cut tomatoes into rings, and Bell pepper can be cut into strips.

The meat or ribs should be fried by this time, and we turn the meat over to the other side.

On the meat you need to lay out several layers of vegetables prepared by us. Lay out the first layer of onions.

Then comes the potatoes, followed by the peppers.

After the pepper you need to put the tomatoes.

Cabbage needs to be disassembled and each leaf cut into several parts and put it on top of the tomatoes.

At the end, add all the spices and pour half a glass of water from the kettle into the cauldron.

As soon as they don’t call smoke: and domlama, and dumlyama, and dimlama, and even smokedama. But no matter how it is called, we are always talking about an oriental dish of lamb stewed with tail fat and vegetables, certainly cooked in a cauldron. As they say in the East, they have not yet come up with a better cauldron of dishes: you just need to put all the ingredients in it in a certain sequence, and he will do the rest himself.

Dymlyama just refers to those simple meals, the preparation of which consists only in cutting and laying products in a cauldron in layers and stewing with a tightly closed lid. And the taste is always great.

Preparing smoke in a cauldron different ways. Instead of lamb, they take beef or pork, and sometimes even chicken and fish, instead of fat tail fat - vegetable oil, as for vegetables, a variety of variations are possible, including the sequence of laying the ingredients.

in Uzbek

Dymlyama prepared in this way is considered a classic dish. But there are so many options that it is already impossible to say exactly how to cook it correctly.

Ingredients:

fat tail fat - 200 g;
lamb - 1.5 g;
onions - 500 g;
tomatoes - 2 pieces;
potatoes - 1 kg;
carrots - 700 g;
hot red pepper (pod);
garlic - several heads;
spices;
greens.

Cooking:

Drain fat tail fat in a cauldron, reduce heat and cool slightly.
Cut lamb into large pieces of 100-150 grams.
Prepare vegetables: cut tomatoes into circles, onions into rings, carrots into finger-thick bars, potatoes into large pieces (leave small ones whole).
Put the meat in a cauldron, mix with fat, let it catch a little and cover with a lid. Simmer for about 10 minutes over medium heat, stirring every three minutes.
Add the onions and carrots and continue to simmer until the onions are juicy and translucent.
When there is quite a lot of juice, put bay leaves, garlic, and pepper into it.
Add tomatoes, let them stew a little. You don't need to mix.
After five minutes, salt, add zira, black pepper.
Put potatoes on top.
Cover the cauldron tightly with a lid so that the steam does not escape, reduce the heat and leave for 2 hours.

The vegetables are boiled and very soft, the onions are almost invisible, the potatoes crumble when touched, the meat is easily separated from the bones. All components of the dish should be in a large amount of thick sauce.

Garlic, pepper and chopped greens are placed on top of the finished smoke

With zucchini and eggplant

From meat, you can take both traditional lamb and beef. In addition, you will need the following ingredients:

vegetable oil;
zucchini;
eggplant;
hot peppers;
Bell pepper;
carrot;
garlic;
tomatoes;
parsley, cilantro, basil;
spices - zira, paprika, black pepper, sumac.

Many people like to put zucchini and eggplant in smoke

Cooking:

Pour vegetable oil into a heated cauldron, heat it up and put a teaspoon of spices there. Saute for one to two minutes so that the spices release their flavor into the oil, then remove them with a slotted spoon.
Cut the meat into medium pieces, put in fragrant oil, lightly fry, then cover and simmer until half cooked.
Prepare vegetables: cut zucchini and peeled potatoes into cubes, tomatoes, eggplant and carrots into circles, onion and bell pepper- rings.
Sauté carrots, bell peppers and onions in a small amount of oil in a frying pan.
Fry eggplant on both sides until lightly browned, but do not overcook.
Put a layer of potatoes on the meat, salt, sprinkle with herbs and spices. Next, layer onions, bell peppers and carrots, while each layer is moderately salted and sprinkled with spices and herbs. Then put the zucchini, a layer of eggplant, grated garlic on the eggplant, tomatoes on top, add salt, spices, herbs and hot peppers.
Cover the cauldron tightly with a lid and simmer for about 40 minutes over low heat. There is no need to add water, the dish is stewed in the juice that vegetables give.

From vegetables and fruits

Vegetarians will like this variant of dymlyama because it does not contain meat. For cooking you will need the following ingredients:

vegetable oil - 300 grams;
tomatoes - 1 kg;
onion - 1 kg;
potatoes - 500 g;
carrots - 500 g;
bell pepper - 4 pieces;
dill - 2 bunches;
cilantro - 2 bunches;
quince - 500 g;
sour apples - 500 g;
spices and salt to taste.

Cooking:

Prepare vegetables and fruits: cut onions into rings, carrots and bell peppers into strips, tomatoes and potatoes into circles, quinces and apples into slices.
In a cauldron, heat the oil and sauté the onion.
Reduce the heat, put carrots, tomatoes and potatoes on top of the onions, add salt, chopped dill and cilantro, bell pepper.
Next comes a layer of quince and a layer of apples.
Pour the contents with water, tightly close the lid and simmer on low heat for an hour and a half.
Serve the finished dish along with the resulting sauce.

with cabbage

There is an opinion that it is not necessary to put cabbage in smoke: it gives a lot of juice and the dish turns out to be too liquid and more like basma. However, many believe that dymlyama is not smoky without cabbage, and invariably add it to favorite dish. So, the cabbage recipe.

Ingredients:

lamb - 500 g;
potatoes - 6 pieces;
onions - 3 onions;
bell pepper - 2 pieces;
carrots - 3 pieces;
tomatoes - 4 pieces;
eggplant - 3 pieces;
cabbage - a small head of cabbage;
a mixture of seasonings: salt, ground coriander, savory, ground black pepper, ground zira, shamballa.

The main thing during the preparation of dymlyama is to prevent steam from escaping.

Cooking:

Cut all vegetables except cabbage.
Mix the seasonings (you will need to sprinkle the mixture on each layer)
Put the first layer in the cauldron - meat, then a layer of potatoes, then onions and carrots, eggplants and red peppers, tomatoes.
Remove the leaves from the cabbage, tear them into large pieces with your hands and cover the ingredients laid in the cauldron with two or three layers.
Do not add water or oil. Cover with a tight lid to prevent steam from escaping.
Place the cauldron over an open fire (medium heat) and cook for one hour.

Sprinkle the finished dish with chopped herbs and serve.

With lamb ribs

To prepare this option, you will need the following products:

one and a half kilograms of lamb ribs;
tail fat;
three bulbs;
four carrots;
one quince;
three tomatoes;
five cloves of garlic;
one lemon;
half a kilogram of potatoes;
cabbage leaves optional, you can not add;
salt and pepper;
greens;
spices: zira, barberry, freshly ground red pepper, coriander.

Cooking:

Put lamb fat on the bottom of the cauldron, on it a layer of onion, cut into rings, and lamb ribs on top. All this salt, pepper, add spices.
The next layer is coarsely chopped carrots and quince quarters. Next come tomatoes in large slices, lemon quarters and garlic cloves. Sprinkle all this with salt, pepper and spices.
Now lay out the coarsely chopped cabbage (if used) and the potato halves on top. Add salt, pepper and spice mixture.
Sprinkle the contents of the cauldron with chopped herbs, cover and put on high heat for 10 minutes. Then reduce the fire to a minimum and leave the dish to cook for an hour and a half.

Put the finished dish on a dish and serve, pouring each serving with the juice formed during stewing.

You can cook dumlyama in a cauldron on a fire, but if this is not possible, an ordinary gas stove will do.

A traditional dish of Uzbek cuisine is prepared easily and simply. Hearty and very tasty, it was originally prepared from lamb. But later, as usual, there were various options with other types of meat. One thing remains unchanged - meat, vegetables and herbs, and amazing taste.

Tender meat, fresh vegetables and a holiday on the table

One of the indispensable conditions of the classic domlyama is the absence of preliminary heat treatment of meat and onions. But it's a classic. Just like lamb in the recipe. But how many chefs - so many tastes. Strictly speaking, something that deviates from the classics cannot be called domlama, which applies to all dishes in general. But, if you call this dish a vegetable stew with meat (which will not be a mistake), then the ingredients can already be changed. The main thing is not to touch the main products.

It is difficult to say that this dish was born on the territory of Uzbekistan. Given the ease of preparation, it is likely that domlyama has been cooked since the first utensils suitable for this appeared. The dish came, apparently from Asia, although there is no consensus on this matter. Preparing domlama in a cauldron, any thick-walled dishes. It is very convenient to make it in a slow cooker. To feel the whole aroma and taste of the dish, you need to use chilled meat - no freezing. And of course, fresh, high-quality vegetables.

Classic recipe

What will be needed:

lamb (ribs) - 1 kg;
potatoes - 300 g;
sweet pepper - 350 g;
onion - 200 g;
cabbage - 1.5 kg;
tomatoes - 400 g;
garlic - 50 g;
salt;
pepper - 5 g;
zira - 10;
vegetable oil.

How to cook:

calories per 100 g: 112.53 kcal

What will be needed:

pork - 800 g;
potatoes - 1.5 kg;
lecho - 600 g;
cabbage - 4 sheets;
vegetable oil - 100 g;
salt;
pepper.

How to cook:

Rinse the pork, dry, process. Cut into medium cubes.
Pour oil into a saucepan with a thick bottom. Heat it up. Throw in the cut meat.
You can use any lecho. It doesn't matter if it's store bought or homemade.
Lay out the lecho on the surface of the pork.
Process potatoes, wash. Cut into large pieces. Put in a saucepan. Salt, pepper.
Rinse the cabbage. Break sheets into large pieces. Lay on top of the potatoes so that they are completely covered.
The main secret: close the saucepan with a lid, put on maximum heat for 6 minutes. Then turn the heat down to low and cook for 2 hours. There is no need to stir or add water. Do not open the lid until the end of cooking.

calories per 100 g: 133.50 kcal

What will be needed:

fat tail fat - 400 g;
lamb loin - 1 kg;
cabbage - 500 g;
potatoes - 1.5 kg;
onion - 600 g;
carrot - 500 g;
pepper;
salt;
coriander (grains);
water - 100 ml.

How to cook:

Rinse the loin, process. Cut into bite-sized pieces.
Next, you need to take a tail. Cut it into a slice 1 cm wide. Put the fat in a saucepan or cauldron. On the surface of the fat, lay portionwise cut ribs. Salt.
Now it's time for the vegetables. Process and wash carrots and potatoes. Cut as you like, but large. Cut the onion into thick half rings.
Add prepared vegetables to meat. First lay the onion, spreading it evenly over the surface. After the onion, put the carrots, then the potatoes. Salt vegetables and sprinkle with coriander.
Cut the head of cabbage into quarters. Disassemble into leaves. Lay the prepared sheets on top of the vegetables, completely covering the contents of the saucepan. Pour in water. Cover the dish with a lid. Place over moderate heat. At the sounds of a fat tail squawking, the fire must be thrown off. Prepare the dish for at least an hour.
After an hour, remove the dishes from the stove. Let it brew for a few minutes. Pour into serving bowls, trying to spread out so that the layers are preserved.

calories per 100 g: 175.12 kcal

What will be needed:

meat (lamb / pork / chicken fillet / wings - to choose from) - 500 g;
onion - 150 g;
carrot - 100 g;
eggplant - 250 g;
sweet pepper - 350 g;
potatoes - 300 g;
tomatoes - 200 g;
cabbage - 1 kg;
tomato paste - 50 g;
water - 250 ml;
vegetable oil - 50 ml;
greens;
garlic;
salt.

How to cook:

Process the onion, wash, finely chop. Pass the garlic through a press.
Rinse the meat, process, cut into medium cubes. Fry in a slow cooker in vegetable oil. Add onion and garlic to bowl.
Process carrots, eggplants, tomatoes and potatoes, rinse. Cut into circles.
Process the cabbage, cut into checkers 2x2 cm. Process the pepper, cut into half-straws.
Place all vegetables in a slow cooker in layers. Put carrots on meat with onions. For carrots - eggplant. On eggplant - sweet pepper. Next - potatoes and tomatoes. The very last row is cabbage, which must be placed on the surface so that it covers the rest of the products.
Sprinkle with chopped herbs.
In a cup of warm water, dilute the salt and tomato paste until smooth.
Pour the resulting sauce into the multicooker bowl. Close the lid. Turn on the "Extinguishing" program. Time - 40 minutes.
After 40 minutes, the multicooker will turn off. Do not open the lid for about a quarter of an hour - let the dish infuse. Then open the lid and put in deep plates, not forgetting to add the sauce.

calories per 100 g: 148.12 kcal

What will be needed:

beef - 1 kg;
onion - 300 g;
carrot - 200 g;
tomatoes - 350 g;
sweet pepper - 300 g;
eggplant - 400 g;
garlic - 50 g;
parsley - 50 g;
potatoes - 600 g;
cabbage - 300 g;
zira - 10 g;
salt;
pepper;
vegetable oil.

How to cook:

Pour vegetable oil into the cauldron.
Process, rinse, cut the meat into a medium cube. Put it in a cauldron. Cook for a quarter of an hour. Then remove the meat from the stove. Pepper, salt the contents. Add zira.
Process the onion, wash, cut into rings. Lay the onion over the meat.
Process the carrots, wash, cut into slices. Put on the onion. Salt carrots, pepper.
Wash and slice the tomatoes and eggplant. Cut the processed pepper into rings. Put the tomatoes on the carrots, then the eggplant and, next, the pepper.
Salt again, pepper, add cumin, lavrushka, coarsely chopped parsley and garlic, cut in half lengthwise, and coarsely chopped potatoes.
Top all vegetables with coarsely chopped cabbage leaves. Pour in a liter of water.
Place the cauldron on maximum fire. Boil contents. Reset flame to minimum. Cook under the lid.

calories per 100 g: 119.08 kcal

What will be needed:

onion - 300 g;
carrots - 300 g;
sweet pepper - 500 g;
garlic - 50 g;
potatoes - 800 g;
eggplant - 1 kg;
tomatoes - 600 g;
vegetable oil - 150 ml;
spices;
salt.

How to cook:

Process the onion and cut into rings or half rings.
Process the carrot and cut into half slices.
Process the potatoes, cut into large slices, straws, cubes or slices.
Eggplant process and cut into large strips or sticks.
Process sweet pepper. Cut into four pieces lengthwise.
Cut tomatoes into large slices.
Heat the oil in a heavy-bottomed pan of your choice. Put in layers: onions, carrots, potatoes, eggplants, peppers, tomatoes. Lightly salt and pepper each layer. Close the dish with a lid. The fire must be moderate. As soon as the contents begin to boil, turn off the fire to a minimum. Cook for about an hour.

calories per 100 g: 74.59 kcal

What will be needed:

fatty beef or lamb - 500 g;
onion - 300 g;
carrot - 300 g;
eggplant - 200 g;
tomatoes - 350 g;
sweet pepper - 600 g;
cabbage - 200 g;
salt;
pepper;
garlic;
zira;
parsley;
hot pepper - 1 pc.

How to cook:

At the bottom of the refractory form, put processed, washed, diced meat.
Put thick onion rings, circles of carrots, eggplants, sweet peppers, tomatoes on the meat - in that order.
Salt and pepper each layer. Sprinkle with zira and finely chopped hot pepper.
From above, close the products with coarsely torn pieces of cabbage leaves.
Close the dish with a lid. Put in the oven at 180°Ϲ. Time is an hour.
Put the finished dish on plates, trying to capture all the layers. Garnish with parsley. Serve on the table.

calories

Dymlyama - Uzbek vegetable stew - is usually cooked on an open fire and always in a large cauldron.

Smoke gives the dish a special flavor, but the name of the dish is not at all for this reason. In fairness, it must be said that all eastern peoples have this dish, and as soon as it is not called - dimlyama, domlama, dumlyama ... And this is all the same thing))) They say that in translation "dymlash" means " soar". Therefore, all vegetables, along with meat, are steamed in their juice under a closed lid for at least two hours, and maybe more.

Here we will consider the option of cooking smoke in Uzbek in a cauldron at home and in the amount of a couple of servings. The principle remains the same. For a large family, the number of components should be increased.

To cook dymlyama in Uzbek, we take all the products on the list.

Young mutton on the bone and fat tail fat, which is needed so that the dish does not burn, are best for cooking smoke in a cauldron. I don’t really like fat tail fat, so I decided to add a couple of tablespoons of vegetable oil to the bottom of the pan. But if there is fat tail fat, then it must be very finely chopped and placed on the bottom of the dish.

Then lay out the meat. Of course, the more meat, the tastier the smoke. It is also good to combine the pulp and bones. Salt, pepper, sprinkle with spices.

The next layer is carrots and onions (the third part of it). Carrots can be cut into large rings, just like onions. If dymlyama in Uzbek is cooked in a large bowl, then the vegetables are laid in even larger pieces. Each layer is sprinkled with salt and spices. You can lay out half of the total amount of garlic here.

Then coarsely chopped greens and thick eggplant rings are laid out. Don't forget to salt and pepper.

Cut sweet tomatoes into large rings. If the bowl is large, then the tomatoes can be cut in half. Salt, pepper and spread again a layer of greens and onions. We press all the vegetables, lightly tamping them.

Then comes a layer of coarsely chopped potatoes, along with spices and salt. Garlic is advised not to be peeled to the end, but I laid it in a peeled form - with cloves.

And the last layer is cabbage. Its quantity is optional. Cabbage is cut very large and divided into fragments. It fits, as if covering all the vegetables with a lid of cabbage leaves.

Vegetables should be covered tightly. Wrap a wet towel over the top to keep the liquid from steaming out. Everything is brought to a boil, and the fire is reduced to a minimum. In this closed form, the dish should be stewed for about 2.5 hours. Therefore, all vegetables are laid in large slices. My version was prepared for about 1.5 hours, and everything boiled well. The smaller the dishes, the faster the fume cooks.

After the set time, open the lid and see that the vegetables sagged during cooking, this is normal. And the smell is intoxicating. We spread the vegetables on the dish in reverse order, first cabbage, then potatoes, and everything else. There should be liquid at the bottom.

Serve the smoke cooked in a cauldron in Uzbek style, sprinkled with fresh herbs. Enjoy your meal!

Wash the meat and cut into pieces of three to four centimeters. It is better to choose low-fat varieties, lamb or beef tenderloin is perfect. Warm up sunflower oil in a cauldron with a thick bottom, put pieces of meat there. Fry them until brown on high heat.

Peel and cut the onion into half rings. For this dish, the most ordinary onion familiar to us is suitable. Add it to the meat and fry again until the onion is soft and translucent.

Pour boiling water over the tomatoes, remove the skin from them. Then cut into four pieces each. If the tomatoes are large enough, then cut them into six parts. Put the tomatoes to the meat with onions. In a mortar, crush all the spices, add them to the cauldron. You can use ready-made mixture, which is sold in sachets. Mix the ingredients, cover everything with a lid. Simmer for five minutes.

Then take the heads of garlic and, without peeling them, put them in a cauldron. Put the garlic in the dish so that they peek out a little. Thus, the garlic will give all its flavor to the dish.

Peel the carrot and chop coarsely. Remove the seeds from the sweet pepper and remove the stem. Also cut the vegetable fairly large. Put all the ingredients in a cauldron.

Now it's the turn of the cabbage. Do not chop the usual white-headed variety, but cut it into peculiar large slices to form a crescent shape. Before this, do not forget to remove the stalk. Put the cabbage in a cauldron and salt. Throw a laurel. Wash greens and chop. Lay half on top of the cabbage.