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Posted on February 6, 2012 by ok4u2bu
The word ‘dymlyama’ originated from an Uzbek word meaning ‘to steam/stew’. What is the best thing for steaming/stewing? It is a good old cast-iron cauldron soaked through with mouth-watering smells of the food cooked in. So, to make dymlyama you will need some lamb, fat tail, onion, potatoes, tomatoes, sweet pepper, spices, eggplant and cabbage leaves.
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This dish is great for those who don’t really like cooking because you don’t have to add something and mix it all the time. You just put everything into the cauldron and wait.
Put the fat tail into the cauldron and cover it with pieces of meat. Add some Uzbek mix of sweet pepper, saffron, basil, dried tomatoes and fenugreek leaves with a stong mushroom smell.
Then put a layer of potatoes, salt and pepper it (you have to salt each layer of vegetables).
Then, a layer of eggplant and sweet pepper follows.
Cover all that with cabbage leaves. They will not let water evaporate from the cauldron making the dish (and the meat) juicy. By the way, you don’t have to add any water. Any! It would spoil the taste…
Make a fire…
After it starts to boil, stew it slowly for 45 minutes.
Serve it with herbs and enjoy!
Posted on February 6, 2012 by ok4u2bu
The word ‘dymlyama’ originated from an Uzbek word meaning ‘to steam/stew’. What is the best thing for steaming/stewing? It is a good old cast-iron cauldron soaked through with mouth-watering smells of the food cooked in. So, to make dymlyama you will need some lamb, fat tail, onion, potatoes, tomatoes, sweet pepper, spices, eggplant and cabbage leaves.
Advertisement:
<center>
</center>
This dish is great for those who don’t really like cooking because you don’t have to add something and mix it all the time. You just put everything into the cauldron and wait.
Put the fat tail into the cauldron and cover it with pieces of meat. Add some Uzbek mix of sweet pepper, saffron, basil, dried tomatoes and fenugreek leaves with a stong mushroom smell.
Then put a layer of potatoes, salt and pepper it (you have to salt each layer of vegetables).
Then, a layer of eggplant and sweet pepper follows.
Cover all that with cabbage leaves. They will not let water evaporate from the cauldron making the dish (and the meat) juicy. By the way, you don’t have to add any water. Any! It would spoil the taste…
Make a fire…
After it starts to boil, stew it slowly for 45 minutes.
Serve it with herbs and enjoy!
