Description
Damlama is the national dish of Uzbek cuisine that combines a large number of vegetables and meat. Damlama is cooked in a cauldron, all the ingredients are put layers, resulting in a juicy and tender dish.
Ingredients
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Sunflower oil
100 g
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Onion
4 piece
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Carrots
2 piece
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Tomato
6 piece
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Cabbage
1 kg
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Bay leaf
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Greens
1 coup
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Garlic
1 piece
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Potatoes
5 piece
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Salt
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Allspice
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Beef
500 g
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Pepper
5 piece
Cooking
Our ingredients are.
First, heat oil in a pot and put the meat. Fry for 5 minutes, then sprinkle with salt and pepper. Meat should fry until Golden brown.
Damlama the next layer will be onions and carrots. Onion cut into rings or half rings. Carrots cut the way you want (you can slices and length), but should be large. Covered with a lid, a little put out, about 5 minutes.
Cut the cabbage into large cubes about 5-6 cm And spread on top of onions and carrots, don't forget to salt and pepper each layer.
Cut the tomatoes in half and put over cabbage. Peppers a good wash and send to the tomatoes. Garlic peel and whole cloves to spread on top.
Cut the potatoes in half (if not), a small can and a whole. And spread another layer damlama. Coarsely chop greens (cilantro, dill, parsley) and put it into the cauldron. Definitely sprinkle with salt and pepper. Close the lid and over low heat simmer until tender (2 hours)
That's the beauty of needs you get, and the smell is amazing!
In damlama you can add the pumpkin, washed, cut into cubes, peel on peel, salt and assemble the last layer. All a pleasant appetite!
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