Damlyama
Description
This is a very simple dish from Uzbek cuisine. Damlama can easily grace a festive table as well as suit everyday meals. All the vegetables are stewed in their own juice, while the meat is fried (since it is placed at the bottom of the kazan) until crispy. It's very tasty and quite easy to prepare.
Instructions
- 1
Step 1
Place the lamb ribs together with the sliced tail fat at the bottom of the cauldron.
- 2
Step 2
Place sliced onions in rings on the meat. Don't forget to season with salt and pepper.
- 3
Step 3
Place the carrot, cut into strips, on the onion.
- 4
Step 4
Then add the potatoes, cut into fairly large pieces.
- 5
Step 5
Separate the cabbage into leaves and place them tightly on top of all the vegetables. Add one-third cup of water. Cover the pot with a lid and place it over high heat.
- 6
Step 6
After 10 minutes, reduce the heat and continue cooking for another 40 minutes. When the cabbage leaves become translucent, the damlama is ready.
- 7
Step 7
Damlama is served on a large plate, with all the components arranged in reverse order: first the cabbage leaves, then the vegetables and meat.