Damlama (Domlama)

Damlama (domlyama, dimlyama, dymlyama) is a delicious and very aromatic dish of Central Asian cuisine. Meat and vegetables are laid out in layers and stewed over low heat in their own juice. There is no single recipe, of course. The amount of vegetables is taken at random based on preference and availability. The layers of vegetables may alternate.

Ingredients

• Meat (lamb, veal, beef, chicken) – 600 g (I have beef pulp)
• Vegetable oil – 100 ml (if possible, fat tail fat is taken with lamb, beef fat with beef)
• Bulb onions – 2-3 pcs. (250-300 g)
• Tomatoes – 350 g
• Carrots – 2 pcs. (200 g)
• Zucchini – 1 pc. (200 g)
• Eggplant – 1 pc. (220 g)
• Bulgarian pepper – 2 pcs. (280 g)
• White cabbage – 0.5 head of cabbage
• Potatoes – 400 g
• Garlic – 1 head (8 cloves)
• Parsley and dill greens – 1 bunch
• Hot pepper – 1 pc.
• Salt
• Ground black pepper
• Zira (cumin)
• Seasoning “Fragrant herbs”

Directions

1. Cut the meat into large pieces. Pour vegetable oil into the bottom of a saucepan and put meat in pieces. Season with salt and pepper. Put onion coarsely cut into half rings or quarter rings on top.
2. Then half the tomatoes, cut into large pieces. Top with carrots, cut into slices. Season with salt, pepper, and season.
3. Remove a few top leaves from the cabbage, cut the stalk. Cut the cabbage into large pieces and put in a saucepan. Add half the coarsely chopped garlic. Next, put the eggplant, cut it into large circles.
4. Pepper to clear of seeds. The pepper can be cut into large chunks, slices, or slices in length. Potatoes can also be cut into wedges or large slices. Put all this in a saucepan. Season with salt, pepper, and season.

   

5. Then you can put the zucchini, cut into slices, the remaining garlic, and tomatoes. Season with salt, pepper, and season.

   

6. Spread greens on top with twigs. Peel hot peppers from seeds, chop them coarsely and also put them on top.
7. Cover all this with cabbage leaves. Do not be embarrassed by the fact that a hill has formed on top of the pan that you cannot even cover with a lid. As soon as the vegetables start juicing, everything will settle. Put the pan on high heat for 20 minutes to warm up the vegetables. Then we reduce the fire to the smallest one and simmer vegetables and meat for 1 hour 40-50 minutes (chicken – 1 hour 10 minutes).
8. This is how damlama looks like in an hour. The vegetables sagged and squeezed out a lot of juice.

   

9. It is customary to serve Damlamu on a large platter with the meat on top. In Uzbekistan, there is a large ceramic dish for this.

Bon Appetit!

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