Uzbek-style Dymlyama

Description

The recipe won't take much time. The dish is very easy to prepare, requiring no effort at all. The main thing is to find good tail fat, then the broth will turn out clear. Dymlyama will surely delight your family and guests. You can add eggplants, tomatoes, and bell peppers to this dish—the more vegetables, the less water you'll need. Serve the dish hot, layering it on the plate in reverse order, starting with cabbage.

Instructions

1. 1

   Step 1

   Clean the meat and cut into portioned pieces along the ribs.

2. 2

   Step 2

   Cut the tail fat into pieces no larger than 1 cm. Place them at the bottom of the cauldron, put the meat on top, and sprinkle with a little salt.

3. 3

   Step 3

   Peel the vegetables and cut them into large pieces, slice the onion into rings. Place the onion on the meat, then add the carrots and potatoes. Season with salt and pepper. Sprinkle with coriander seeds to taste on top.

4. 4

   Step 4

   Cut the cabbage into 4 parts and separate into leaves. Place the leaves tightly on top of the vegetables. Add 3/4 cup of water to the cauldron, cover with a lid, and place over high heat to cook. As soon as you hear the sound of the bacon frying, reduce the heat to minimum and cook for 1 hour.

5. 5

   Step 5

   Serve at the table.