Uzbek Stew Damlama

by Editorial Staff


Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)


  • 100 ml vegetable oil
  • 0.5 kg ½ lamb
  • 5 onion (s)
  • 500 g tomato (s)
  • 200 g carrot (s)
  • 3 potato (s)
  • 2 bell pepper (s)
  • 1 eggplant (s)
  • 0.5 ½ white cabbage
  • 5 cloves garlic
  • 1 bunch dill
  • 1 bunch coriander greens
  • 1 bunch parsley
  • 1 teaspoon cumin
  • 2 bay leaves
  • 2 chilli pepper (s)
  • salt and pepper
Uzbek Stew Damlama
Uzbek Stew Damlama


  1. Cut the lamb into not too small cubes and fry in the oil with a chopped onion. Salt and pepper, add bay leaves and cumin.
  2. Cut the vegetables and the remaining onions into slices. Layer the onions, then the carrots, peppers, tomato and aubergine slices on top of the meat. Cover with white cabbage leaves and then place the potato slices on top. Spread the roughly chopped fresh herbs, the garlic cloves and the two chili peppers on top. Finish with a new layer of white cabbage leaves and cover the pot as tightly as possible. First heat it up until the liquid that has formed audibly boils, then switch back to the lowest setting and cook everything for one and a half to two hours.
  3. Of course there are numerous preparation options. The vegetables can be varied or apple slices or quinces can be added.

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