Domlyama: recipe for a hearty dish

In Uzbek cuisine, there are two similar dishes: basma and domleema. The recipe provides for the use of the same ingredients in both the first and second course. These are vegetables, meat and spices. What is the difference? And the difference in the way of cooking. Basma is prepared almost for a couple, i.e. all products are laid in a cold cauldron and there are already stewed in their own juice. Roasting of vegetables and meat is a characteristic characteristic of the domlama dish, the recipe of which we will give in this note. Arrange your homemade evening of oriental cuisine.

Domlama: recipe in Uzbek

To prepare this domljama you will need:

• About 1.5 kg of mutton (you can take both pulp and meat with bones);
• Khyudychny fat or a good vegetable oil - a glass (200 ml);
• A pound of onions;
• 1 kg of potatoes;
• A pair of tomatoes;
• Several garlic heads;
• Hot chili peppers - 1 piece;
• Spices, herbs, salt.

Dumpling technology

The recipe traditionally provides for the use of cauldron. It prepares almost all the most delicious and famous dishes of Oriental cuisine. Domlyama is no exception.

1st step

Kazan put on the fire, cut into pieces slices of lard and cast. Fry it from all sides until it begins to be heated. If you use ordinary oil, then you need to properly heat it. From him must go a blue smoke. Frying from fat can be left in the oil, and you can also pull it out. They will be a good snack, while preparing domljama.

Step 2

Cut the meat into large pieces, 150 grams. Onions chop rings, carrots - brusks, slightly obliquely thick in the finger, tomatoes - rings, potatoes in large pieces. If small, then you can leave it entirely.

Step 3

Put the meat into the cauldron, into the burning oil. Mix well. It should lightly stick. Cover the cauldron with a lid, put the fire on the middle level. Mutton should be roasted for 10 minutes. It should be mixed every two to three minutes.

Step 4

It's time to add carrots and onions to the meat. Continue the roasting. The onion should become clear and give juice. We put the bay leaf, garlic, pepper.

Step 5

Put the tomatoes in the cauldron, they, too, should be slightly fried-extinguished. Do not interrupt. Salt, put spices (you can take traditional zir and black pepper). Top with the potatoes. Everything, domljama, the recipe of which turned out to be simpler than anticipated, will no longer require intervention. It remains only to wait for the potatoes to be ready. To do this, close the lid of the cauldron tightly, reduce heat and leave the dish to languish for 1.5 hours.

The final stage

How does it look like in the finished form of domlem? The recipe with the photo allows you to see the dish that we described today. The meat is obtained practically stewed, easily falls from the bones. Luke is almost invisible. Carrots should become very soft and boiled. Potatoes literally crumbles from touch. All ingredients were languishing in a lot of thick sauce. When the dish is laid out on a large plate, decorate it with stewed garlic, pepper and sprinkle with finely chopped greens. Domlyama is a nutritious and nutritious food. Especially suitable for cold season. You can serve it with scones.