In Uzbek cuisine there are two similar to each other.dishes: basma and domlyam. The recipe involves the use of the same ingredients in both the first and second dish. These are vegetables, meat and spices. What is the difference? And the difference in the method of cooking. Basma is prepared practically for a couple, i.e. all products are laid in a cold cauldron and there they are already stewed in their own juice. Roasting vegetables and meat is a characteristic feature of the house dish, the recipe of which will be given in this article. Arrange your homemade oriental cuisine evening.
Domlama: Uzbek recipe
To prepare this house you will need:
- about 1.5 kg of mutton (you can take both the flesh and the meat with stones);
- fat tail or good vegetable oil - a glass (200 ml);
- a pound of onion;
- 1 kg of potatoes;
- a pair of tomatoes;
- several heads of garlic;
- chilli pepper - 1 piece;
- spices, herbs, salt.
Technology cooking dishes Domlyama
The recipe traditionally involves the use of cauldron. It prepares almost all the most delicious and famous oriental dishes. Domlama is no exception.
1st step
Cauldron set on fire, cut into pieceslamb fat and throws. Fry it from all sides until it starts to melt. If you use regular oil, then it needs to be properly heated. From him should go blue smoke. Fat from fat can be left in the oil, and you can pull out. They will be a good snack while the house is being cooked.
Step 2
Cut the meat into large pieces, 150 grams.Chop onions into rings, carrots into bars, slightly diagonally thick as a finger, tomatoes into small rings, potatoes in large pieces. If small, then you can leave entirely.
Step 3
Put the meat in a cauldron in hot oil.Stir quickly. It should grab slightly. Cover the cauldron with a lid, set the fire at an average level. Lamb should be roasted for 10 minutes. It should be mixed every two or three minutes.
Step 4
It's time to add carrots and onions to the meat. Continue frying. Onions should be transparent and give juice. Put the bay leaf, garlic, pepper.
Step 5
Put tomatoes in a cauldron, they should also be slightlyfry-stew. Do not interfere. Salt, put spices (you can take the traditional Zira and black pepper). Put the potatoes on top. Everything, the house, the recipe of which turned out to be simpler than expected, will no longer require intervention. It remains only to wait for the readiness of potatoes. To do this, close the lid of the cauldron tightly, reduce the fire and leave the dish to stew for 1.5 hours.
The final stage
Как выглядит в готовом виде домляма?Recipe with photos allows you to see the dish that we described today. Meat turns out almost stewed, easily falls down from stones. Luka is almost invisible. Carrots should be very soft and boiled. Potatoes literally crumble from touch. All ingredients languished in large quantities of thick sauce. When the dish is laid out on a large plate, it is decorated on top with stewed garlic, pepper and sprinkled with finely chopped greens. Domlama is a hearty and nutritious meal. Especially well suited for the cold season. You can serve it with tortillas.
