Damlama in a cauldron
Description
The dish is prepared without unnecessary complications. Essentially, domlama is the same as a stew—meat stewed with vegetables. In addition to the vegetables listed in the recipe, you can add others such as carrots, eggplants, and zucchini. Use whatever vegetables you have on hand. Authentic domlama should be cooked in a cauldron (kazan), as it is the thick walls of the kazan that allow the dish to be cooked deliciously. Recipe: The finished dish can be served at the table.
Instructions
- 1
Step 1
Wash the lamb ribs thoroughly and cut them into pieces. If you have meat, cut it into pieces as you would for pilaf.
- 2
Step 2
Heat a cauldron with vegetable oil, place the meat in it in a single layer, and let it fry.
- 3
Step 3
While the meat is frying, you can prepare the vegetables. Peel the potatoes and onions, and remove the seeds from the pepper.
- 4
Step 4
Slice the onion into rings, and slice the potatoes into thicker rings.
- 5
Step 5
We will also slice the tomatoes into rings, and cut the pepper into wedges or strips.
- 6
Step 6
Sear the ribs on one side, then flip them over.
- 7
Step 7
And we begin layering the prepared vegetables. Place the onion directly on the meat.
- 8
Step 8
Next, add the potatoes.
- 9
Step 9
Then — bell pepper.
- 10
Step 10
Then tomato slices.
- 11
Step 11
The cabbage can be separated into leaves, or it can be cut into 8-10 pieces.
- 12
Step 12
Place the cabbage.
- 13
Step 13
Add salt and spices, then pour in half a cup of hot water.
- 14
Step 14
Cover the cabbage with a plate and place a weight on top. Turn the heat to maximum so the water boils and the vegetables release their juice faster.
- 15
Step 15
When there is a lot of vegetable juice in the cauldron, remove the weight. Cover the cauldron with a lid and reduce the heat to a minimum.
- 16
Step 16
And continue cooking for about 45 minutes. Layer the domlyama onto a serving dish.