Domlama is a delicious dish of Uzbek cuisine. Domlama is a delicious, incredibly aromatic dish! Smoke laman dish

A real Uzbek-style dimlama is prepared in strict order: first, fat, fat tail or lard are fried over medium heat, and then the meat is placed in a frying pan or cauldron, and only after that, vegetables are added, which are practically steamed.

Ingredients

• Lamb 800 g
• Sweet bell pepper 1 pc.
• Eggplant 1 pc.
• Potatoes 500 g
• Carrots 3 pcs.
• Cherry tomatoes 300 g
• Onions 2 pcs.
• Garlic head
• Fresh herbs bunch
• Ground black pepper to taste
• Bay leaf 2 pcs.
• Table salt to taste

Preparation

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  Place all the necessary products in front of you. Rinse vegetables and herbs in running water in advance and let them dry. It is better to buy fresh meat so that it has not yet been frozen, otherwise it will be tough when cooked.

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  Place the cauldron on the fire, and while it is heating, start trimming the fat from the lamb meat. Throw it into a hot cauldron and wait until the fat melts almost completely.

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  Now you need to cut the lamb. Cut it into thick pieces, larger in size than kebab pieces. You can chop it finely, but then all the originality of the Uzbek dish will be lost.

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  Place the pieces of lamb in a cauldron and fry over high heat until half cooked, stirring the meat periodically so that it is evenly fried on all sides. When the lamb lightens, you can reduce the heat and cover the cauldron with a lid, cooking the meat for about ten minutes more.

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  The idea of ​​this dish is that all the ingredients are cut into fairly large pieces. Therefore, while the meat is frying, peel the carrots and cut them into wide slices.

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  Peel the onions and then cut them into half rings.

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  Place the carrots, cut into large pieces, along with onion half rings into the cauldron with the meat, but do not stir anything yet, allowing the vegetables to heat up a little with steam.

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  After a couple of minutes, stir the ingredients in the cauldron and leave to cook for five to seven minutes until the onion becomes transparent. For now, you can chop the rest of the food. Wash the tomatoes and cut into rings, cut the pepper into strips, and cut the garlic into medium-sized cubes. Also don't forget to chop the greens finely.

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  Mix the ingredients in the cauldron again and make sure that the vegetables have released enough juice.

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  Now add chopped garlic and a couple of bay leaves to the rest of the ingredients. Mix the dish thoroughly and leave to cook under the lid closed for two minutes.

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  Place tomatoes on top, and peppers on top of them, sprinkling each layer with cumin according to your taste. Don't stir anything yet.

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  Wash and cut the eggplant into large rings, after peeling it. Sprinkle the product thoroughly with spices (salt and pepper), and then place it in the cauldron with the rest of the ingredients as the top layer.

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  Peel the potatoes and place them on top of the eggplants, also sprinkling the root vegetables thoroughly with cumin.

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  Cover the cauldron with a lid and increase the heat to medium, leaving the dish to cook for half an hour. Periodically open the lid and check the potatoes for softness: if the blade of the knife pierces the vegetable freely and comes out freely, then the dish is ready.

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  Place the finished dimlama in a deep plate with wide edges, sprinkle with chopped fresh herbs on top and serve. Bon appetit!

KBJU and composition for the entire dish

Domlama is one of the five iconic dishes of Central Asian cuisine. It could well be classified as another rag, if not for the principle of construction based on layering. The meat and onions are fried, the remaining vegetables: carrots, tomatoes, potatoes, are laid on top of each other, covered with cabbage leaves, sealing in moisture, and stewed for a long time without water.

How to cook domlama?

Like all classic creations, the Domlama dish has several cooking options. This means that before placing vegetables on the meat, you can fry it or put all the ingredients in a cold cauldron, heat it slowly and simmer for a long time. It is important that vegetables and meat are stewed without water, in their own juice.

1. Domlama cooks from 1.5 hours to 2.5 hours. The readiness of the dish can be checked by the cabbage covering the layers.
2. Domlama at home does not require strict adherence to the canons. Fresh tomatoes can be replaced with, use other types of meat instead of lamb. The main thing is to maintain layer-by-layer installation.

Domlama in Uzbek style in a cauldron - recipe

It is noteworthy that Domlama in Uzbek has several versions of preparation. With cabbage, without cabbage, with fried meat and without frying. The only thing that does not cause controversy is that it should languish in a cauldron, in its own juice. For a richer taste, it is still better to fry the meat and cover the layers with cabbage to retain moisture inside.

Preparation

• lamb - 500 g;
• fat tail fat - 100 g;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• tomatoes - 2 pcs.;
• sweet pepper - 2 pcs.;
• head of garlic - 1 pc.;
• caraway seeds, coriander, dill - 5 g each;
• cabbage - 300 g.

Preparation

1. Render the fat from the lard. Fry the meat with onions in spices.
2. Layer vegetables: potatoes, carrots, peppers, tomatoes, garlic, spices and cabbage slices. Cover with cabbage leaves and simmer the domlyama under the lid for 2.5 hours.

Domlama in a pan requires a slightly different approach when preparing. To prevent the meat from burning (which will definitely happen, even taking into account a small amount of juice from the vegetables), you should line the bottom of the pan with lard. Place meat and other ingredients on top of the lard. This automatically eliminates frying, but makes the dish perfect.

Ingredients:

• lard - 200 g;
• lamb - 700 g;
• cumin, coriander - 5 g each;
• onions - 3 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• eggplant - 1 pc.;
• potatoes - 3 pcs.;
• hot pepper - 1 pc.;
• clove of garlic - 3 pcs.;
• apple - 1 pc.;
• cabbage - 200 g.

Preparation

1. Distribute the lard slices over the bottom of the pan.
2. Place meat and vegetables on top and simmer under the weight and lid for 2 hours.

Domlama in a cauldron on a fire

Domlama on a fire, stewed in a cauldron - a classic of the genre. It should be said that such components as a fire and a cauldron not only speed up the cooking process, but also change the technology. This means that the meat is fried with onions, tomatoes and peppers, the dish is supplemented with water, seasonings and potatoes, covered with a lid and simmered for 60 minutes.

Ingredients:

• lamb - 1.5 kg;
• fat tail fat - 150 g;
• oil - 80 ml;
• onion - 500 g;
• carrots - 500 g;
• potatoes - 2 kg;
• tomato - 4 pcs.;
• bell pepper - 2 pcs.;
• hot pepper - 2 pcs.;
• head of garlic - 2 pcs.;
• zira - 1 tbsp. spoon.

Preparation

1. Melt the fat tail and fry the meat.
2. Add onion and fry for 3 minutes.
3. Add the tomatoes, after 3 minutes add the bell peppers and simmer for another couple of minutes. Season with salt, cumin and black pepper.
4. Pour in 500 ml of water, add potato tubers, hot peppers and garlic.
5. Cover the domlama in the cauldron with a lid and simmer for 1 hour.

Domlama with chicken - recipe

Domlama with chicken does not pretend to be authentic. This is a convenient version, invented by housewives to feed the family nourishingly and colorfully. In this version, all components are laid out in layers in a cold cauldron. Since the dish is prepared without lard, the parts of the carcass laid out in the bottom layer should be fatty. The ideal option is chicken thighs.

Ingredients:

• oil - 80 ml;
• chicken thighs - 600 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 700 g;
• sweet red and green peppers - 2 pcs.;
• potatoes - 3 pcs.;
• laurel - 2 pcs.;
• clove of garlic - 4 pcs.;
• tomatoes - 700 g;
• cabbage - 200 g.

Preparation

1. Place all ingredients in layers in a cold cauldron according to the list and simmer for 60 minutes.
2. Turn the contents onto a plate and treat your household to homemade.

Domlama with beef

Domlama is a recipe that can be transformed to suit any wishes. More often, this is a desire to replace lamb with beef. Beef is a good ingredient. It diversifies and improves the taste of the dish, since, due to its lean qualities, it is always complemented by juicy vegetables, among which there are always apples and eggplants.

Ingredients:

• oil - 80 ml;
• beef - 800 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• sweet pepper - 2 pcs.;
• eggplant - 1 pc.;
• apple - 1 pc.;
• potatoes - 4 pcs.;
• hot pepper - 2 pcs.;
• head of garlic - 1 pc.;
• cabbage - 400 g.

Preparation

1. Place all components in layers according to the list of ingredients and simmer under pressure for 2 hours.

Domlama without meat - recipe

Domlama without meat solves the problem of improvement. It makes you eat a lot of different and healthy vegetables, attracting with its appetizing presentation and simple preparation. As for the construction of the dish, it remains unchanged. Instead of meat, an onion layer is placed, potatoes and cabbage are cut smaller and the amount of tomatoes is doubled.

Ingredients:

• onion - 500 g;
• carrots - 500 g;
• sweet pepper - 2 pcs.;
• tomatoes - 500 g;
• potatoes - 500 g;
• head of garlic - 2 pcs.;
• hot pepper - 1 pc.;
• cabbage - 400 g.

Preparation

1. Fry the onion in 80 ml of oil.
2. Lay out all the ingredients in layers and simmer for 50 minutes.

Pork domlama

The pork included in the recipe for making domlama helps to make the dish in several ways. Tender and juicy meat is suitable for both frying and cooking with gradual heating. It all depends on personal preference. In the first case, the dish will turn out to be more flavorful, but higher in calories, and in the second, it will be more dietary.

Ingredients:

• pork - 750 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• eggplants - 1 pc.;
• zucchini - 1 pc.;
• sweet pepper - 2 pcs.;
• tomatoes - 4 pcs.;
• clove of garlic - 5 pcs.;
• cabbage leaves - 4 pcs.;
• herbs, spices.

Preparation

1. Pour 60 ml into a cold cauldron, arrange the meat and vegetables.
2. Simmer for 1.5 hours.

Domlama in the oven

Domlama recipes at home, based on slow simmering, can be reproduced not only on the stove, but also in the oven. Moreover, when baking, food is heated from all sides, which leads to very little evaporation. Moisture does not drain from the lid, as happens on the stove, and this makes the tastes richer and more interesting.

Ingredients:

• lamb - 800 g;
• onions - 3 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• bell pepper - 2 pcs.;
• eggplant - 1 pc.;
• potatoes - 4 pcs.;
• hot pepper - 1 pc.;
• head of garlic - 1 pc.;
• cabbage leaves - 3 pcs.

Preparation

1. Layer all the ingredients according to the list, making sure to season each layer.
2. Domlama is baked at 180 degrees for 1.5 hours.

Domlama in a slow cooker - recipe

Domlama in a slow cooker is the most carefree cooking option. Low and uniform temperature reduces the likelihood of burning meat and promotes softening, which is important for beef and lamb. As a rule, fried domlyama is made in a slow cooker. Frying allows you to better reveal the flavors and make the dish more appetizing.

Ingredients:

• beef - 500 g;
• onion - 400 g;
• carrots - 200 g;
• tomato - 300 g;
• bell pepper - 2 pcs.;
• head of garlic - 2 pcs.;
• boiling water - 250 ml;
• potatoes - 600 g;
• hot pepper - 1 pc.

Preparation

Cut the onion into half rings. Scald the tomatoes with boiling water, rinse with cold water, remove the skin and cut the pulp into thin half rings.

Peel the potatoes and cut into 2 parts, each carrot into 5-6 parts. Core the sweet pepper and cut into strips. Chop the greens.

Cut the head of cabbage into 8 pieces, removing the stalk. Remove the top layers of husk from the garlic, cut off the root part, leaving the heads whole.

Cut the meat into medium pieces. Heat the oil in a cauldron, fry the meat in it over high heat until golden brown. Add onion to meat and fry, stirring, until light yellow, 5 minutes.

Add tomatoes. While frying them, add the spice mixture and reduce the heat a little. Simmer the meat with onions and tomatoes for 5 minutes. Dip the garlic into the frying pan and simmer it there.

Next, layer carrots, bell peppers, and cabbage. Salt the cabbage, place a bay leaf and some of the greens on it, layer the potatoes and the remaining greens on top. Pour in 2 cups of boiled salted water and bring to a boil. Close the cauldron tightly with the lid. Reduce heat to low and simmer for 1.5 hours.

You can serve this dish in a large common dish or in portions, in casseroles, along with the resulting sauce. Remove the garlic and place on top. If serving in portions, you can divide the garlic in half and place it in a casser. Sprinkle fresh chopped herbs on top.

A traditional dish of Uzbek cuisine is easy and simple to prepare. Hearty and very tasty, it was originally prepared from lamb. But later, as usual, various options appeared with other types of meat. One thing remains unchanged - meat, vegetables and herbs, and amazing taste.

Tender meat, fresh vegetables and a holiday on the table

One of the indispensable conditions of classic domlya is the absence of preliminary heat treatment of meat and onions. But it's a classic. Just like lamb in the recipe. But how many chefs - so many tastes. Strictly speaking, what deviates from the classics cannot be called homemade, which applies to all dishes in general. But, if you call this dish a vegetable stew with meat (which would not be a mistake), then the ingredients can be changed. The main thing is not to touch the main products.

It is difficult to say that this dish was born precisely on the territory of Uzbekistan. Given the ease of preparation, most likely domlama has been prepared since the first utensils suitable for this appeared. The dish apparently came from Asia, although there is no consensus on this matter. Domlyama is prepared in a cauldron or any thick-walled container. It is very convenient to make it in a slow cooker. To experience the full aroma and taste of the dish, you need to use chilled meat - no freezing. And of course, fresh, high-quality vegetables.

Classic recipe

What will be needed:

• lamb (ribs) - 1 kg;
• potatoes - 300 g;
• sweet pepper - 350 g;
• onion - 200 g;
• cabbage - 1.5 kg;
• tomatoes - 400 g;
• garlic - 50 g;
• salt;
• pepper - 5 g;
• zira - 10;
• vegetable oil.

How to cook:

Calorie content per 100 g: 112.53 kcal

What will be needed:

• pork - 800 g;
• potatoes - 1.5 kg;
• lecho - 600 g;
• cabbage - 4 leaves;
• vegetable oil - 100 g;
• salt;
• pepper.

How to cook:

1. Rinse the pork, dry it and process it. Cut into medium cubes.
2. Pour oil into a thick-bottomed saucepan. Heat it up. Throw in the cut meat.
3. You can use any lecho. It doesn't matter whether it's purchased or homemade.
4. Place lecho over the surface of the pork.
5. Process the potatoes and wash them. Cut into large pieces. Place in a saucepan. Add some salt and pepper.
6. Rinse the cabbage. Tear the sheets into large pieces. Place on top of the potatoes so that they are completely covered.
7. The main secret: close the saucepan with a lid and place on maximum heat for 6 minutes. Then reduce the heat to almost minimum and cook for 2 hours. There is no need to stir or add water. Do not open the lid until cooking is complete.

Calorie content per 100 g: 133.50 kcal

What will be needed:

• fat tail fat - 400 g;
• lamb loin - 1 kg;
• cabbage - 500 g;
• potatoes - 1.5 kg;
• onion - 600 g;
• carrots - 500 g;
• pepper;
• salt;
• coriander (grains);
• water - 100 ml.

How to cook:

1. Rinse and process the loin. Cut into portions along the bone.
2. Next you need to take the fat tail. Cut it into a slice 1 cm wide. Place the lard in a saucepan or cauldron. Place cut ribs on the surface of the fat. Add some salt.
3. Now it's the turn of vegetables. Process and wash carrots and potatoes. Cut as you like, but coarsely. Cut the onion into thick half rings.
4. Add prepared vegetables to meat. First, lay the onion, spreading it evenly over the surface. After the onions, put the carrots, then the potatoes. Salt the vegetables and sprinkle with coriander.
5. Cut the head of cabbage into quarters. Disassemble into leaves. Place the prepared sheets on top of the vegetables, completely covering the contents of the saucepan. Pour in water. Cover the dish with a lid. Place over moderate heat. When you hear the sound of the fat tail rustling, the fire must be turned off. Cook the dish for at least an hour.
6. After an hour, remove the dishes from the stove. Let it brew for a few minutes. Place into portioned plates, taking care to arrange them so that the layers are preserved.

Calorie content per 100 g: 175.12 kcal

What will be needed:

• meat (lamb/pork/chicken fillet/wings - to choose from) - 500 g;
• onion - 150 g;
• carrots - 100 g;
• eggplant - 250 g;
• sweet pepper - 350 g;
• potatoes - 300 g;
• tomatoes - 200 g;
• cabbage - 1 kg;
• tomato paste - 50 g;
• water - 250 ml;
• vegetable oil - 50 ml;
• greenery;
• garlic;
• salt.

How to cook:

1. Process the onion, rinse, finely chop. Pass the garlic through a press.
2. Wash the meat, process it, cut it into medium cubes. Fry in a slow cooker in vegetable oil. Add onion and garlic to bowl.
3. Process carrots, eggplants, tomatoes and potatoes and rinse. Cut into slices.
4. Process the cabbage, cut into 2x2 cm pieces. Process the pepper, cut into half-straws.
5. Place all vegetables in a multicooker in layers. Place carrots on meat and onions. For carrots - eggplants. For eggplants - sweet peppers. Next - potatoes and tomatoes. The very last row is cabbage, which must be placed on the surface so that it covers the rest of the products.
6. Sprinkle with chopped herbs.
7. In a cup of warm water, dilute salt and tomato paste until smooth.
8. Pour the resulting sauce into the multicooker bowl. Close the lid. Turn on the “Extinguishing” program. Time - 40 minutes.
9. After 40 minutes the multicooker will turn off. Do not open the lid for about a quarter of an hour - let the dish infuse. Then open the lid and place in deep plates, not forgetting to add the sauce.

Calorie content per 100 g: 148.12 kcal

What will be needed:

• beef - 1 kg;
• onion - 300 g;
• carrots - 200 g;
• tomatoes - 350 g;
• sweet pepper - 300 g;
• eggplants - 400 g;
• garlic - 50 g;
• parsley - 50 g;
• potatoes - 600 g;
• cabbage - 300 g;
• zira - 10 g;
• salt;
• pepper;
• vegetable oil.

How to cook:

1. Pour vegetable oil into the cauldron.
2. Process, rinse, cut the meat into medium cubes. Put it in a cauldron. Cook for a quarter of an hour. Then remove the meat from the stove. Season and add salt to the contents. Add cumin.
3. Process the onion, wash it, cut it into rings. Place onion on meat.
4. Process the carrots, rinse, cut into slices. Place on onion. Salt and pepper the carrots.
5. Wash and cut the tomatoes and eggplant into slices. Cut the processed pepper into rings. Place the tomatoes on the carrots, then the eggplant and then the peppers.
6. Salt and pepper again, add cumin, bay leaf, coarsely chopped parsley and garlic, cut in half lengthwise, and coarsely chopped potatoes.
7. Top all the vegetables with coarsely chopped cabbage leaves. Pour in a liter of water.
8. Place the cauldron on maximum heat. Boil the contents. Reduce the flame to minimum. Cook for an hour, covered.

Calorie content per 100 g: 119.08 kcal

What will be needed:

• onion - 300 g;
• carrots - 300 g;
• sweet pepper - 500 g;
• garlic - 50 g;
• potatoes - 800 g;
• eggplants - 1 kg;
• tomatoes - 600 g;
• vegetable oil - 150 ml;
• spices;
• salt.

How to cook:

1. Process the onion and cut into rings or half rings.
2. Process the carrots and cut into half slices.
3. Process the potatoes, cut them into large slices, strips, cubes or slices.
4. Process the eggplants and cut them into large strips or cubes.
5. Process sweet peppers. Cut into four pieces lengthwise.
6. Cut the tomatoes into large slices.
7. Heat the oil in a thick-bottomed container. Place in it in layers: onions, carrots, potatoes, eggplants, peppers, tomatoes. Add a little salt and pepper to each layer. Cover the dish with a lid. The fire should be moderate. As soon as the contents begin to boil, reduce the heat to low. Cook for about an hour.

Calorie content per 100 g: 74.59 kcal

What will be needed:

• fatty beef or lamb - 500 g;
• onion - 300 g;
• carrots - 300 g;
• eggplants - 200 g;
• tomatoes - 350 g;
• sweet pepper - 600 g;
• cabbage - 200 g;
• salt;
• pepper;
• garlic;
• cumin;
• parsley;
• hot pepper - 1 pc.

How to cook:

1. Place processed, washed, large-diced meat on the bottom of a refractory dish.
2. Place thick onion rings, slices of carrots, eggplants, sweet peppers, tomatoes on the meat - in exactly that order.
3. Salt and pepper each layer. Sprinkle with cumin and finely chopped hot pepper.
4. Cover the top of the food with coarsely torn pieces of cabbage leaves.
5. Cover the dish with a lid. Place in the oven at 180°Ϲ. Time - hour.
6. Place the finished dish on plates, trying to cover all the layers. Garnish with parsley. Serve.

Calorie content

Uzbek damlama in a cauldron at home, recipe with photo

Uzbek cuisine is considered one of the youngest in the world. Nevertheless, Uzbek dishes managed to conquer the whole world. What is the value of lamb pilaf alone? See the link for his step-by-step recipe. Puff and tandoor samsa, shurpa and mastava soups are also very popular. And, of course, dolma in grape leaves, with which damlama is sometimes confused. The list goes on and on. But today I would like to introduce you to another delicious Uzbek dish - dymlyama, also known as dymlama, damlama, domlama. This is a very satisfying and quite healthy second course, which is prepared from lamb and a whole set of vegetables, which includes tomatoes, white cabbage, bell peppers, carrots, and potatoes. And, of course, you can’t do without spices, the main one of which is cumin.
The basis of modern Uzbek cuisine was not only the experience of their ancestors. You can find a lot of variations in it that were and continue to be used in Eastern countries. The main product is meat. Most often it is lamb, but horse meat and beef are also common. Experts recommend not replacing these types with pork, which is not eaten in Muslim countries. In this case, only one name will remain from the dish; nothing even close to similar will be prepared.
But when it comes to vegetables, there are no strict rules. On the contrary, having prepared a classic recipe today, next time you can use additional vegetable ingredients. It will turn out differently every time. You can also experiment with spices by replacing cumin with coriander or basil, adding hot pepper, paprika, turmeric, etc.
In the original, Uzbek-style smoke is prepared in a cauldron over a fire. It is clear that modern housewives at home have such an opportunity - very rare. So I suggest cooking on the stove in a cauldron. The latter can be ground with a stainless steel pan or one with a special non-stick coating, thick bottom and walls. Such pans have good thermal conductivity. But it’s better not to use enamel dishes - the dish in it can burn, and it won’t even bake properly. In extreme cases, you can use a slow cooker - damlama in a slow cooker turns out perfectly.
No matter what kind of vessel you use to prepare Uzbek-style smoke, the principle of its preparation is the same. First, fry the meat in lamb fat, then lay out layers of very coarsely chopped (or whole) vegetables, then simmer everything in its own juice until tender. It is then that all the products used, saturated with the taste and aroma of each other, give that same unique result. Agree, preparing damlama is very easy and simple. And to give the dish the aroma of a real fire, you can additionally use high-quality liquid smoke. And here I am walking my little cauldron in nature. After cooking something in it over a fire, for a long time all dishes in a cauldron at home are obtained with a natural smoky aroma.

Ingredients (based on a cauldron with a capacity of 3.5 - 5 liters):

• lamb or beef - 1 kg;
• 2 tbsp. vegetable oil for frying;
• 200 g onion;
• 200 g carrots;
• 200 g bell pepper;
• 0.5 kg of potatoes;
• 300 g white cabbage;
• 1 tbsp. tomato paste;
• 3 cloves of garlic;
• 2 small bay leaves;
• 1 tbsp. cumin;
• salt, pepper to taste.

Cooking damlama step by step with photos

1. Peel the onions and carrots, rinse and chop. All the pieces of vegetables used will be quite large. I have large carrots, it is enough to cut smaller carrots in half, the same thing is with onions.

2. Cut the lamb into large pieces.

Advice! The taste of the dish depends on the quality of the chosen meat. When choosing lamb, first of all pay attention to color, smell and elasticity. High-quality meat is elastic, has streaks of fat, a pleasant, fresh, slightly milky aroma. You need to purchase exclusively young lamb. If the animal was an adult, most likely the meat will have a very dark color, as well as a characteristic odor that is very difficult to remove.

3. First, the lamb needs to be fried in fat tail fat. And if there is no fat, you can use refined, odorless vegetable oil. Heat a cauldron with fat or oil over high heat, lightly sprinkle the fat with salt so that it splashes less, and carefully lay out all the pieces of meat.

4. We try to place the meat on the bottom and greased walls of the cauldron - this way the lamb will fry faster.

5. The meat is fried over high heat, and we stir it constantly. But when we see that the juice has begun to actively stand out and bubble (as in the step-by-step photo), we immediately set the heat to minimum and move on to the next step. The lamb should not release all the juice, otherwise the meat in the dish will turn out dry.

6. Sprinkle the lamb with cumin. This spice has a unique taste and aroma; it perfectly emphasizes the taste of lamb.

7. Immediately place carrots on the meat. You need to lay out the vegetables as quickly as possible, otherwise the juice released from the meat will begin to evaporate.

8. Place the onion on top in an even layer and while you can cover the cauldron with a smoky lid.

9. It’s the turn of the potatoes. If the root vegetables are very large, cut them into quarters, if medium - into halves, small ones can be added whole.

10. Sprinkle again with cumin, salt and pepper.

11. The next layer is bell pepper. Again, depending on the size, we cut it into halves or quarters, after first clearing it of seeds and rinsing it in water.

12. Place the tomato halves on top of the peppers.

13. And cover everything with cabbage leaves. The damlama takes quite a long time to stew, and this way it will be possible to return the evaporating substances back into the pan, because the cabbage serves as a kind of natural lid. The cabbage leaves may stick out a little from the cauldron - don’t be afraid, they will soon settle noticeably.

14. Sprinkle the leaves with the remaining cumin and add a little salt. Pour in 0.5-1 glass of water, add a bay leaf, cover with a lid and let simmer for 1.5 hours over low heat.

15. During this time, the vegetables will release juice and settle significantly. We take out the bay leaf - it has already given its aroma to the dish.

16. Chop the greens and garlic.

17. Add to the cauldron.

18. Cover with a lid and simmer for literally another 2-3 minutes without stirring. The herbs and garlic should release a fresh aroma.

19. The smoke is ready. It is advisable to serve the Uzbek dish in the same layers, without stirring - this way it looks very impressive.
By the way, here are some that you will definitely like.
Bon appetit and successful experiments!