Uzbek-style Domlama
Description
The dish is prepared without unnecessary complications. Domlama is traditionally cooked over an open fire in a cauldron. But what if you crave something delicious and don't have a cauldron? That's when a multicooker comes to the rescue! So don't worry—instead, take a closer look and memorize the recipe. Serve the finished dish immediately.
Instructions
- 1
Step 1
Turn on the multicooker in "Stewing" mode for 90 minutes. Pour vegetable oil into the bowl and sauté onion, sliced into rings, right in the bowl.
- 2
Step 2
Cut the meat into large pieces, coat them in spices, salt, add to the pot and sear on both sides.
- 3
Step 3
Now add the carrots, cut into thick slices.
- 4
Step 4
Add the sweet pepper, cut into large rings, next.
- 5
Step 5
Then — tomatoes, cut into large cubes.
- 6
Step 6
And eggplants, sliced into large rounds.
- 7
Step 7
Also add chopped herbs, peeled potatoes, and a head of garlic.
- 8
Step 8
Separate the cabbage into a few leaves, cover all the vegetables with them, and season with salt. Close the lid and wait for the sound signal.
- 9
Step 9
Place the ready smoked fish onto a serving dish using a slotted spoon so that all the fat remains in the bowl. Brew green tea.