Dumlyama with Lamb
Main Dishes • Uzbek
Description
You can also add eggplants, quince, and celery stalks - these should also be cut into large pieces and layered between the meat and cabbage. Lamb can be replaced with beef.
Ingredients
- Lamb 20 oz
- Onion 3 pieces
- Carrot 3 pieces
- Orange Bell Peppers 2 pieces
- Tomatoes 3 pieces
- White Cabbage 15 oz
- Garlic 3 cloves
- Salt to taste
- Ground Black Pepper to taste
- Black Cumin (Cumin) to taste
- Basil 4 stems
- Parsley 4 stems
- Salad Potatoes 25 oz
Step-by-Step Guide
Step 1
Cut the ingredients into large pieces to avoid a mushy texture. It's important to maintain their shape for a festive presentation. Peel all vegetables and rinse the herbs. It’s better to cut the meat into large chunks for a more appealing and juicier result. You can use the fillet or ribs.
Step 2
Slice the onion into rings, cut the carrot into sticks. It's preferable to cut the bell pepper into wedges. Divide the cabbage into medium pieces. Grate the tomatoes. You can also cut the tomatoes into wedges, but without the skin. Small potatoes can be left whole. If the potato is too large, cut it in half. Use the garlic cloves whole without chopping - you can use unpeeled heads.
Step 3
Slightly sauté the meat in a cauldron. The amount of vegetable oil depends directly on the fat content of the meat. The fattier the meat, the less oil you need. Add black pepper and cumin.
Step 4
Add the onion and sauté it together with the meat until golden brown. Then add the carrots and sauté everything together.
Step 5
Turn off the heat. Begin layering the vegetables: bell pepper, garlic, sliced tomatoes. Next comes a layer of potatoes. Place the basil on top. Season with salt and add more black pepper and cumin. The final layer is cabbage. Cover everything with cabbage so that it steams underneath.
Step 6
Tightly cover the cauldron with a lid and place it on very low heat. The cooking time for dumlyama is about 1 hour.
Step 7
After cooking, take a large plate and first remove the potatoes from the cauldron, arranging them around the edge. Place everything else in the center. You can put the meat on top of the vegetables for a nicer appearance. Garnish with fresh basil and parsley. Don’t forget to add all the juices left at the bottom of the cauldron; that’s where all the flavor is.
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