Damlama is a dish of Uzbek cuisine that can be called a culinary masterpiece. Stewed vegetables with meat are very juicy, aromatic and tasty. This dish is a real boon for a busy housewife. Preparation takes little time, and damlama prepares by itself. Ideal for a weekend getaway.
It is necessary
- - 750 grams of beef (fillet),
- - 200 grams of carrots,
- - 220 grams of onions,
- - 300 grams of potatoes,
- - 550 grams of tomato,
- - 600 grams of eggplant,
- - 700 grams of zucchini,
- - 250 grams of bell pepper,
- - 25-30 grams of garlic,
- - 60 grams of greens,
- - 40 grams of salt,
- - dry spices to taste,
- - white cabbage to taste.
Instructions
Step 1
This dish requires a large heavy-bottomed saucepan. You can take a cauldron for 6 liters.
Step 2
Rinse the meat, dry a little, cut into small pieces, which are put in a saucepan, salt and pepper.
Step 3
Peel the carrots, cut into thin circles, put on the meat and salt a little.
Step 4
Cut the peeled onion into half rings, put on the carrots.
Step 5
Cut the potatoes into cubes, put on a layer of onions, salt.
Step 6
Cut the eggplants into circles, halve them. Put half of the eggplant on top of the potatoes, salt and pepper, season with half of the minced garlic.
Step 7
Cut the courgettes into circles, halve them. Put half of the zucchini on the eggplant, salt and season with spices.
Step 8
Rinse bell peppers from seeds, cut into strips, put on zucchini. Above - the second half of the eggplant, then half of the zucchini. Salt, pepper, season with spices.
Step 9
Cut the tomatoes into circles, put in a saucepan with vegetables, salt a little.
Step 10
Rinse greens, dry, chop, sprinkle vegetables, salt, season with spices and the remaining garlic.
Step 11
Cover vegetables with 3 cabbage leaves, press down. Cover the saucepan with a lid, put on high heat. After 5 minutes, reduce the heat to low and simmer vegetables and meat for three hours. Garnish with herbs before serving.
