Uzbek dymlyama
Origin of the recipe
Dymlyama (domlyama, dumlyama) is a traditional Uzbek dish, a vegetable stew with meat, cooked in a thick-walled pot. Simmering it in a cauldron results in a tender, aromatic stew. Dymlyama is sometimes confused with basma—the two dishes share the same ingredients, but the cooking method is different. While dymlyama is "assembled" in a pot over a fire, all the ingredients for basma are placed in a cold cauldron.
What do you need for cooking?
Ingredients
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Vegetable oil
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Beef
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Onion
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Carrot
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Tomato paste
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Water
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Salt
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Canned beans
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Bell pepper
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Potato
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Garlic
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Cabbage
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Green
Kitchen utensils
- Pot
- Lid
- shoulder blade
Step-by-step recipe
Step 1:
Pour vegetable oil into the bottom of the pan.
Step 2:
Cut the meat into medium sized pieces.
Step 3:
Place the meat in the heated oil and fry until darkened.
Step 4:
Chop the onion and add it to the pan with the meat.
Step 5:
Cut the carrots into strips and add to the onions. Stir.
Step 6:
Mix tomato paste with water, stir and pour into a saucepan.
Step 7:
Boil the beans and add them to the pan. Season with salt.
Step 8:
Slice the bell pepper and sprinkle over the beans.
Step 9:
Peel and cut the potatoes into random pieces about the size of the pieces of meat, add to the pan.
Step 10:
Add your favorite spices, such as cumin, paprika, black pepper, khmeli-suneli, or curry.
Step 11:
Coarsely chop the garlic and add to the pan.
Step 12:
Cut the cabbage into square pieces, not too small. Add the cabbage on top of the potato, garlic, and spices. Season with salt.
Step 13:
Cover the pan with a lid and simmer for 40 minutes over medium heat.
Step 14:
Stir.
Cooking tips
The meat should not be fried for too long, otherwise it can dry out; a light crust is enough.
Vegetables for dymlyama should be cut into large pieces so that they don’t turn into an unappetizing mess by the end of cooking.
Vegetables should be laid out in layers without mixing until the dish is fully cooked.
It looks delicious! Easy to make! We make a similar dish, but without the tomato! Enjoy!
We tried it, it was delicious and filling.
I cook this for my family all the time. It's a fantastic dish, thank you so much for the video 📹 and the recipe. Bon appétit everyone! Make it, you won't regret it, it's a delicious 😋 recipe.
Okay, more baby food is easier, vegetable oil, milk porridge, fried 🐟 fish, vegetables, vinaigrettes, pickling recipes are excellent, cake and homemade ones are also good
This dish is cooked in a cauldron! And without beans!
I was born in Tashkent, and my mother never stirred the dimlama; she layered it. We could bake it in the oven, and it was so delicious. Your recipe is different, it's like a regular roast. We also didn't add beans, but used eggplant. We didn't chop the cabbage; we layered it on top of all the vegetables at the end. We covered the vegetables with cabbage leaves. And we placed bunches of greens on top. That's real dimlama. Try it, it's divine.
