Dymlyama is a very tasty and satisfying dish of Uzbek cuisine, which is prepared from meat and various vegetables. Pre-frying is not required to prepare food - all ingredients are stacked on top of each other and stewed in their own juice. Thanks to this, vegetables retain all their beneficial properties and vitamins. Such a treat is obtained dietary, it can be given even to small children without fear.
It is necessary
- - meat - 800 g;
- - cabbage - 1/4 fork (about 500 g);
- - carrots - 1 pc.;
- - fleshy tomatoes - 3 pcs.;
- - bell pepper - 1 pc. (optional);
- - eggplant - 1 pc. (optional)
- - large onions - 2 pcs.;
- - medium-sized potatoes - 5-6 pcs. (800 g);
- - garlic - 2 cloves;
- - celery - a few twigs;
- - parsley - a few branches;
- - cilantro - a few branches;
- - butter - 1 package (180-200 g);
- - cumin - 2/3 tsp;
- - turmeric - 1 tsp;
- - red hot pepper - 2 pinches;
- - salt;
- - a saucepan with a thick bottom or cauldron.
Instructions
Step 1
Rinse the meat under running water and cut into small pieces with a side of about 3-4 cm. Remove the first two layers of leaves from the cabbage and chop it into strips 1-1.5 cm thick.
Step 2
Peel onions, carrots and potatoes. Cut the onion into thin half rings, the carrot into round pieces, and divide the potatoes into 6 parts. Peel the garlic cloves and cut them in half lengthwise.
Step 3
If you have bell peppers, remove the stem and seeds from it, and then chop into slices. If desired, you can also add a small eggplant to the smoke, cutting it into round pieces.
Step 4
Now take a saucepan or cauldron (4 liters). Divide the butter (you can from the refrigerator) into several parts and put in a saucepan so that the bottom is evenly covered. Lay the pieces of meat on top of the butter, adding a little salt to them.
Step 5
Next, spread the onion half rings on pieces of meat, which should be completely covered with onions. Sprinkle the onion with two pinches of red hot pepper - this will allow the meat to become soft and flavorful faster. Lay the next layer of potatoes, which also need to be salted and sprinkled with 0.5 teaspoon of cumin. Place carrot circles on top of the potatoes, as well as bell peppers and eggplants (optional). Then add turmeric for a beautiful golden hue.
Step 6
Then add the chopped cabbage and garlic. Now take the tomatoes, cut the stalk out of them and make a cross-shaped deep cut. Place the tomatoes, notch down. Lastly, add the sprigs of parsley, cilantro, celery and sprinkle with the remaining cumin.
Step 7
Now cover the pot with a lid so that it fits as tightly as possible and place it on the stove. Set the temperature to the highest and bring to a boil. When the contents of the pot boil (this can be determined by the sound - you will hear a strong gurgle), reduce the temperature to a minimum and simmer for 1 hour.
Step 8
After the time has elapsed, open the lid so that all the formed droplets drain into the pan, and check the readiness - if the potatoes and other vegetables have become soft, then the smoke can be removed from the stove. If there is not enough time, then leave the dish to come up for another 15-20 minutes.
Step 9
After that, leave the food for 5-7 minutes so that it infuses a little, and then open the lid and remove the sprigs of herbs - they are no longer needed. Transfer everything together on a large platter and stir. Alternatively, you can stir directly in the saucepan and divide immediately into portions. It is best to serve smylama with pickles (tomatoes, cucumbers, sauerkraut), as well as radish salad and chopped fresh herbs (dill and parsley).
