Fragrant Damlama: Recipe from the East

Damlama, the recipe of which came to us from the MiddleAsia is a nourishing and healthy dish, because it is actually prepared for a couple, which allows you to save all the vitamins and valuable substances. Kazakhs, Uzbeks, Tatars, Ossetians and Tajiks treat guests with this fragrant dish. The recipe for dallama has many variations, the names of the dishes also vary. But always at the heart of its meat and vegetables, stewed in its own juice in a large cauldron.

Damlama: a classic recipe

So, what is damum made of?So, in layers, and consider it. First of all, the fat gets to the bottom of the cauldron: fat tail or lard, fat, chicken fat. On top of it is laid raw meat, cut into a medium-sized cube. The next layer is shredded onions. You can half rings, and you can halves of the bulbs. Then comes a hat of vegetables: eggplant, bell peppers, cabbage, carrots, potatoes, tomatoes. Traditionally, vegetables are simply cut in half or into 4 parts, but each hostess has the right to choose the cutting that her household likes. Vegetables have better layers. In addition, garlic should be added to the dish, but it is better not with cloves, but with a whole head (previously cleaned and washed). Obligatory spices: black pepper and crushed cumin, but in addition to them you can add any favorite seasonings. Of course, salt also cannot be forgotten. Salt and spice need every layer.

Variationality

Damlama, whose recipe we just learned,maybe even the same mistress every time go out in different ways. You should not scrupulously stick to proportions or run to the market for the missing product. Damlama leaves room for fantasy and culinary experiments. No fat tail - cut lard. Even smoked, why not? Instead of large carrots there is one very small? Well, let's do this. It is likely that someone cooks this dish without carrots at all, but with mushrooms. And for those who do not like too large pieces, it is acceptable to chop vegetables with straws or dice - this will not be a mistake at all.

Secrets of cooking

• Cooking damlam is better in a cauldron or cast iron wok.
• Store leftover food in another container (the cauldron will be oxidized).
• Stew on low heat (on the hob or on the fire).
• It is advisable not to cut the greens, but to lay them in whole bunches.
• You can add a little chickpea or boiled beans to the dish.
• Damlama - a recipe from the East. Do not abuse the western ingredients: cheese, mayonnaise, ketchup, etc.
• Add oil and water is not necessary!

Uzbek damlam: recipe with photos

1. Mutton (half a kilo) cut into cubes and lightly fried in fat tail.

2. Cover with a cap of shredded carrots and onion half rings (2-3 medium vegetables).

3. The next layer: potatoes in quarters (4-5 pieces), eggplant in rings (1 piece), cabbage sticks, whole Bulgarian pepper.

4. Sprinkle with herbs, add garlic, seasonings, salt. Cover with lid and set to stew for an hour.

5. Serve at the table. This dish goes well with oriental bread, for example, pita bread, shoti, khachapuri with cheese. To it you can submit fresh greens or leafy vegetables.