Fragrant damlam: recipe from the East

Damlam, the recipe of which came to us from Central Asia, is a nourishing and useful dish, because it is actually cooked for a couple, which allows you to save all vitamins and valuable substances. Kazakhs, Uzbeks, Tatars, Ossetians and Tajiks treat guests to this fragrant dish. The recipe for a damlama has many variations, and the names of dishes vary. But always in the basis of its meat and vegetables, stewed in its own juice in a large cauldron.

Damlama: the recipe is classic

So, what does the damlam consist of? So, in layers, we'll look at it. First of all, fat falls on the bottom of the cauldron: fat-tailed or pork fat, smalets, chicken fat. Over it is laid raw meat, cut into small cubes. The next layer is the chopped onion. You can half-rings, and maybe half the bulbs. Then comes a hat of vegetables: eggplant, bell peppers, cabbage, carrots, potatoes, tomatoes. Traditionally, vegetables are simply cut in half or in 4 parts, but each housewife has the right to choose the slicing that she likes in her household. Vegetables should be placed in layers. In addition, the dish should be added garlic, but it is better not with denticles, but with the whole head (previously cleaned and washed). Mandatory spices: black pepper and pounded zira, but besides them you can add any favorite seasonings. Of salt, of course, too, you can not forget. Salt and season each layer.

Variationality

Damlam, the recipe of which we have just found out, can even go out differently from one and the same mistress. Do not scrupulously stick to the proportions or run to the market for the missing product. Damlam leaves room for fantasy and culinary experiments. No fatty fat - we'll cut the lard. Even smoked, why not? Instead of a large carrot, is one very small? Well, we'll manage this. It is likely that someone is preparing this dish in general without carrots, but with mushrooms. And those who do not like too large pieces, it is perfectly permissible to shred vegetables with straw or a cube - this will not be a mistake at all.

Secrets of cooking

• It is better to cook a damlam in a cauldron or cast-iron wok.
• Keep the remnants of the dish you need in another bowl (the cauldron will be oxidized).
• Stew on slow fire (on a burner or on a fire).
• It is desirable not to cut the greens, but to lay them in bundles.
• You can add a bit of chickpeas or boiled beans to the dish.
• Damlama is a recipe from the East. Do not abuse Western ingredients: cheese, mayonnaise, ketchup, etc.
• Add oil and water is not necessary!

Uzbek damlama: recipe with photo

1. Mutton (half a kilo) cut into cubes and lightly fry in fatty fat.

2. Cover with a cap of chopped carrots and onion rings (2-3 medium vegetables).

3. The next layer: potatoes quarters (4-5 pieces), eggplant rings (1 pc.), Cabbage blocks, whole pepper.

4. Sprinkle with herbs, add garlic, seasonings, salt. Cover the lid and put the stew for an hour.

5. We serve to the table. This dish is well combined with eastern bread, for example, pita bread, shochi, khachapuri with cheese. You can bring fresh greens or leafy vegetables to it.