Damlyama made from pork and beef
Description
The dish is prepared without unnecessary complications. Damlama is a traditional Uzbek dish typically made with lamb or beef. Many people prepare it in different ways, and even in traditional cuisine, this dish is often enhanced with various additional ingredients. I have presented its classic version, using beef and pork in equal proportions instead of the usual meat. Another essential requirement is to cook damlama in a kazan (cauldron), covering it with cabbage leaves. The finished dish can now be served.
Instructions
- 1
Step 1
1. Damlyama is traditionally made from lamb, but in theory, any meat can be used for this dish. I'm not very fond of lamb, so I used pork and beef (400 grams each).
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Step 2
2. For this dish, the potatoes should be cut into large pieces (if the potatoes are medium-sized, cut them in half). I usually slice about 3/4 of a kazan and measure them out so that there won't be any leftovers.
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Step 3
3. So, sauté half an onion in vegetable oil. Our goal is to thoroughly season the cauldron.
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Step 4
4. I marinated the meat in advance, but it's not necessary (I marinated it in vinegar and spices for one hour). If you have time, you can marinate it; if not, just cook it raw.
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Step 5
5. Fry the meat with onions in a cauldron.
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Step 6
6. Then add the carrots and half a glass of water, simmer for a while, then salt and season to taste.
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Step 7
7. Then I place our potatoes and press them down well.
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Step 8
8. Slice the tomatoes and place them on top of the potatoes.
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Step 9
9. Now cover everything with 3-4 cabbage leaves and add water just until it starts touching the cabbage.
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Step 10
10. Simmer over low heat for one hour, then add parsley (or any other herb to taste).
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Step 11
11. Now our task is to mix everything.
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Step 12
12. Then let our damlama steep for about half an hour, after which it can be served.