Dimlama Behi

Description

Dimlama Behi. In the cauldron. At home on the stove. Dimlama Behi ... also, but we will be cooking on a conventional stove. Although in the present chuguyeva cauldron. As the issues happen - "is it possible...?". The answer is "you CAN!"

Ingredients

Lamb

1 kg
Carrots

700 g
Turnips

200 g
Onion

500 g
Leeks

2 piece
Cabbage

100 g
Garlic

3 piece
Greens

3 coup
Pepper

300 g
Quince

600 g
Tomato

300 g
Spices

3 Tbsp

Cooking

Let me repeat.... What is DIMLAMA? (dimlama ... domlama...domlama...) I didn't know myself until quite recently. But one day, it so happened that the MASTER came and we decided to cook several dishes. One of them - this is DIMLAMA. The name comes from the Uzbek DULLES – steamed, warm up. So it turns out that it was right of DAMLAMA. But I say, heard for the first time. So, prepare a dish of meat and vegetables that is steamed. But not a water bath, and for a few... in General, all will see, if enough patience to browse through the end. I must say that there are several ways to prepare this truly delicious Food. Therefore, the possible experts do we have here so. If you have other recipes or ways, what is called, for the benefit and good health!!! And in the meantime we repeat the preparation Dimlama Behi or Dimlama with quince. But I'll repeat a little differently. Ie, basically nothing new wait but some of the details ... it might be someone interesting. And because the post will appear in the eve of March 8. Guys! This is the easiest option to surprise your beloved and at the same time... no difficulty, and three or four hours you are "in business"!!! Any, even the most delicious Food, requires for its cooking utensils. Pan, pot or ... in General, for example, of the pan. But for the preparation of Dimlama the required cauldron. Cauldron the most that neither is true. Of rough cast iron, but with a flat bottom. Very convenient for cooking Edow on a conventional stove. And any.

That's all that we need to prepare damlama laid before you on the table. Well, is that the peppers are still in the process, but about the spices tell "on the go"....

These are the vegetables we will need. Ie can do without them... BUT ... then what will be prepared, to call dillemas ... in General it will not be dillemas, and will be something else.

The onion and garlic. Mandatory.

Greens. I did not go in selpu for any foreign stuff. Though fresh. Pulled out of the freezer my parsley and dill. In summer frozen.

Vegetables are cleaned and washed. Some first washed, and then cleaned ... and again washed.

Onions cut into thick rings.

Leek. Cleaned it and cut.

Turnips. That's just not necessary for me here to say that for dimlama need to take the turnip exclusively at aunt Fatima, which has a garden on the Eastern slopes of the valley Namagan.... What has grown in our garden, and eat. Wash and peel. With the help of this. Since Soviet times known device. I then read more about it'll tell.

And then cut her on unsubtle of the plate. So....

Carrots. Once washed, I took it and cleaned. Here I will focus more on cleaning vegetables device. If the carrots have the surface smooth and delicate, I would be so determined, it is best to peel sescurity, pardon the expression, or soskrebut is as you like. The top right picture. And if rough, then turn the blade and cut off chips from the surface. It is quite thin. Very convenient to cut, cut all there Morkovkina uselessness.

And then a carrot cut into pieces. Unsubtle. But not very thick.

Pepper. Again fished out of the freezer a bag of frozen peppers from the summer. Also from her, among other things, of the garden.

Cabbage. And again, if I'm not boring, cabbage from the bins. Washed, upper leaves removed, cut from the cob polovinku, then ruined her quarters and dismantled on the leaves.

Quince. Bit. Just three things. However, non-small -.

Cut into quarters and cleaned of midway. There's all sorts of seeds and other hardness.

But then again these quarters cut. Ounces turned.

Tomatoes. You are what you want, but in February, in Moscow and about to find real, delicious tomatoes almost impossible. There are these watery grassy balls? Thank you. So I took sun-dried tomatoes. Italian, really. BUT!!! Delicious but.

And other cans. Also Italian, but wetter. In your own, then juice.

And now for the meat. I took the lamb. It is possible and more, BUT!!! Just trust me. Better lamb for this Meal no meat. Although it is my personal opinion.

Of course, authenticity requires a tail. But, alas, not in stock showed up, so I got out of the freezer and a lump of fat, if anyone, scraps, etc., by the way, cutting the meat too nepokupnaya. And then cut a little. Plates.

And finally, the saddle barashkina. Divided into pieces, removed all sorts of extra tape and core. Turned out so well.

A few words about the spices. Barberry. Peppers. A mixture of white and took. Zira!!! As well as without it. And a little dill seed. Well, salt of course and also mild red pepper and paprika that is.

Why I so much attention paid to the preparation of food and cutting? It's very simple. Experience in the preparation of Dimlama already accumulated a considerable. And cut I, for example, the scene in every one. But that's the way to ounces allows you to receive the necessary softness, without tordinci, but at the same time and not spreading it like jelly. Well, So – use it. I do not mind. Start ... or "charges" our kettle Dillemas. Laid on the bottom of the cauldron those records, so it is advisable that pave the bottom, if not completely, somehow, that they maybe more places were taken. I specifically took less fat. Why? In my opinion, the juice dimlama – it's the best thing in the cauldron is formed. Therefore, it is very bold to have not want to. On top of fat plate spread a layer of the onion.

Then we put in the cauldron, in a circle, closer to the walls the pieces of meat with the blade.

And in the center, tightly stacked pieces of saddle of lamb. And priporocam pepper ground, cumin, and a little dill seed to add. Salt. Only without fanaticism. Insufficient salting better to let it be than ...

Here I departed a little from the classics. Took a few pieces of quince, cut them thinner and on top of the meat put. Recommend repeating my experience. You will not regret.

And pour the onions, along with leeks and cumin small – enough. And a little sweet paprika. Dry and powdered.

Then the tomatoes. As I said already, I used the canned and sun-dried tomatoes. If you're fresh to put, cut the tomatoes poperek, right above the cauldron. And lay them so as to form a tomato carpet.

Then turnips. And here is the rest of the dill seed scattered on top of the cake.

Then spread the carrot and quince. And preparative on top of Zira. Don't be afraid to overdo it. Cumin many will not. Although... if someone is excessive, the flavor is not like that ... well here include self-regulation.

And barberry. I love the Food of this kind. Therefore, always put in generously.

It was the turn of pepper. They cover the entire surface.

And then introduced between the peppers head of garlic. Entirely.

Sprinkle generously with herbs.

By the way, the greens can not be cut, but instead to tie into one bundle and and put it on top of pepper. And then. Then covered everything with cabbage leaves.

Closed and dense image cauldron (that's where the heavy lid handy) put it on strong fire for a while.

In fifteen minutes, a maximum of twenty, as soon as in a cauldron Taskforce, diminish the fire to the presamogo minimum.

And that's all. Hours for two or three leave the cauldron on the fire. Let all that's inside is languishing and dymnamics. And so, in my case, nearly three hours, remove the lid. Here people who have developed a sense of smell, better hold your nose... and even better to get away. The aroma KNOCKS down!!! It is such a blast... words is difficult. It is almost impossible. And flavor of this such that there is a desire to start grabbing from the cauldron right hands.

You see, the cabbage has become almost transparent.... So everything is in order. Ready. Dig the cabbage.

Ahhh?! ... Here it is – the broth!!!

And actually here.

And THIS is especially!!! For this one juice was worth the bother and suffering. Just believe me! This juice dymlama, one that is formed on the bottom of the bowl. When it is formed slightly, it is presented kosushka with this juice or someone who was prepared, or the most distinguished guest (the hero of the occasion, for example), or indulges in a circle. The throat at all. Angel you for a meal! A small note. Cabbage I more use I will not. Did not like. Just steamed this vegetable turned out. But this opinion is purely personal.

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