Dymlyama (experience of using sun-dried tomatoes)

Category: Meat dishes

Kitchen: uzbek

Dymlyama (experience of using sun-dried tomatoes)

Ingredients
Mutton
Spices and condiments
Bulb onions
Carrot
Quince
Sun-dried tomatoes
Sweet pepper
Greens
Cabbage

Cooking method

Dymlyama Behi again. Maybe someone has become boring, but I do not get tired of enjoying this Food. Each time I discover something new in taste, and each time I get a bunch of positive emotions "in the process" of cooking ....
Anyway, come on, anyway ... in order.
It all started, as usual, with the evening market and the harassment of sellers:
- Dear ... Chief ... what are you looking for? Look what lamb there is! … etc.
In general, we bought ... sort of like two hind legs. Why not buy, especially if the person has moved well in price, as they say. Chopped, however, not very well. There are many fragments left. It took a long time to wash.
Separate the meat from the bones and cut it into pieces. Half a matchbox.
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And from the edges of his leg he cut several plates of fat. Well, I was too lazy to unfreeze fat tail stocks.
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We put these plates on the bottom of the pan.
Kazan this time in the day off was…. Something is cold here. There was no desire to go outside. I did it at home.
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And then the meat. We put the first layer of meat on the bottom of the pan, but…. We select those pieces on which there is a layer of fat.
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And we lay them on top of the bottom of the stacked plates with the same fat downwards. And the meat ... up.
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About spices and seasonings. In general - without fanaticism. These peppers are multi-colored. Zira. And how without cumin ... if mutton? And the mixture is like that. For meats. They bought it in Israel, honestly. All sorts of southern fragrant herbs and roots. Note ... not spicy at all, but fragrant.
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And, not forgetting about salt ...
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... sprinkle the first layer of meat with these very ... listed. You don't need much.
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And then the bow. Common ... onion. Cut into rings. Don't cut very thickly. Three millimeters.
Lightly sprinkle the onion with salt and a couple of pinches of cumin.
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Carrot. I usually cut into rather thick pieces. Or rings, or maybe circles. Call it whatever you WANT, but it looks like this.
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Laying out a layer of carrots, again onions. And add a little salt. As for the spices ..., it's the master's business. The main thing is not to overdo it. Otherwise, instead of delicious smoke, you risk getting cologne. But, I repeat, in order not to come back to this anymore - each layer must be slightly added.
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It is best to cut quince like this, as my grandmother used to say, "skibochki".
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And at that moment I remembered that I don't have tomatoes. Forgot to buy. It's not that there are good, fresh ones, but they are expensive. And I didn't buy any canned food in my own juice. Therefore, I took out, with some, however, doubt, this jar. There are sun-dried tomatoes inside. Not just lying, but in oil. And not just in oil, but with the addition of all kinds of herbs and spices.
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And so, between those quince skiboks, I laid out the tomato slices.
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Now about the peppers. You can call them "Bulgarian", but actually it is a vegetable pepper. Or paprika. Bell pepper. There are many names, but the essence is the same. Very juicy, fleshy with a pleasant sweetish taste. But what to tell, everyone knows this vegetable.
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Cut into rings like this, after removing all the grains and other internal partitions.
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We put them on top of the quince and sprinkle with chopped not very fine herbs.
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Here you can add something from dried herbs that are not fresh.
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Finally, cover the entire contents with cabbage leaves.
Immediately I note that there are them ... well, I don't like them. And someone might like it.
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And then everything is quite simple. We cover the cauldron with a lid.Very tight so that internal vapors do not escape. And we put the cauldron on the fire. Strong.
We warm up for about fifteen minutes, waiting for the rustling inside the vessel. And as soon as it is there ... inside it rustles, then we turn down the fire to extremely small.
And then ... then forget about the cauldron for an hour and a half. Or two. Much depends on the quality, for example, of the meat that you put in the cauldron. But an hour and a half is the minimum that Food must cook. After all, the contents of the cauldron are not cooked, stewed or fried. It is STEAMING there !!! But this steam, at the same time, is formed from evaporation from moisture products. If you open the lid after about half an hour, make sure I'm right. Fragrant, hot ... steam will burst out from under the lid.
While the smoke is being prepared ... a few words about those products that can be added to the cauldron.
First, the eggplant. Put them under the quince. Cut also across, in circles, closer to a centimeter thick.
Secondly, potatoes. Or turnip. Or both. Also in circles, but thinner. Half a centimeter. Put these under the carrots.
Thirdly, not thirdly. Many add cabbage. I don't like her. It is in the smoke to add. So - especially for an amateur. But I don't recommend it. And there - as you know.
And about greenery. I did not have greenery this time in a "live" form. I took the ice cream already chopped. And best of all, on top of everything, under the cabbage, put a bouquet of what is called this very greenery.
Well. We remove the lid of the cauldron.
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That's what's there ... under the cabbage. See how everything is? As if there hadn't been a pretty long steaming. And the aroma ..., the aroma has a stunning taste ... causing convulsive swallowing .... This I tell you for sure.
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And we spread it. I usually do like this. This is, of course, what is called a "common" plate. But the juice ... the one that I think is the most important thing in this Food that is as a result, pour it into bowls, each one to get it.
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Here he is! DymlyamBehi juice! It seems to be very bold. Of course, you cannot call it dietary, but the tastes are all intertwined so that there is no feeling of fatness and heaviness. In fact, the main thing there is precisely its vegetable essence, of course with meat content. No fat content is felt.
So this juice "tastes" ... in general, it is difficult to convey in words. Here you need to feel the aroma, then you feel the taste differently. And nothing superfluous, even onions ... almost boiled.
Believe me, check it out!
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Angela to you at the meal !!!
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Shl. A few words about sun-dried tomatoes, which were used for smoke. It is impossible to describe what taste they acquired. And having given my rich taste and having acquired components from the components of Food - in general, I will not dare to describe anything. It's impossible. But it is VERY tasty!
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gala10

Ivanych, thank you! Fed up from just one description, and only pictures ...
Each of your recipes is a separate song!

Leka_s

A song ... well, what kind of song is it, this is a uniform mockery ... we have here one in the morning, and now I want meat and not just meat, but Dymlyam
Eh, people are eating now and now such a delicious

mowgli

I'll try to make it slowly, but whose kitchen? the name is unusual!

Leka_s

Quote: Ivanych

Cuisine: Uzbek

Natalia,

mowgli

I love the East. So I think, will it go slow? there the meat should not be fried?

kirch

Natalia, sign off later about the slow one. And then I have already soaped myself in a cauldron to do. Lamb is available.

mowgli

one of these days I will definitely

BlackHairedGirl

Everything is described so deliciously, I read it in one breath, like a poem. In a slow cooker, of course, it's good ... who has it ... And in a slow cooker, probably, it won't be at all?

Ivanych

Quote: mowgli

I love the East. So I think, will it go slow? there the meat should not be fried?

I don’t know, I only use an electric heating device, and sometimes ... the rest is not mine.
Fried? Sorry, but you apparently did not read the text carefully. There, finally, there is not a word about any roastiness. This is a completely different way. Both meat and vegetables are steamed. That's why she and SMOKE.

Ivanych

Quote: kirch

And then I have already soaped myself in a cauldron to do.Lamb is available.

And in ANY way !!! Other things from the evil one!

mowgli

Quote: Ivanych

I don’t know, I only use an electric heating device, and sometimes ... the rest is not mine.
Fried? Sorry, but you apparently did not read the text carefully. There, finally, there is not a word about any roastiness. This is a completely different way. Both meat and vegetables are steamed. That's why she and SMOKE.

attentively, in the slow, there will be steam, it is just, you have written that it will not grind on a big fire yet ... but in a slow one it will not happen, there is just languor, and if the meat must grab at first, then this is different .. That's why I asked.

Ivanych

When it starts to crackle, it means that the fat laid on the bottom of the cauldron begins to melt. Here we make the smallest fire. And then that very steam begins.

Nana

I give free cholesterol. Please take it away. I want to eat this writing.

Ivanych

Cholesterol fight - do not take a spoon in your hands !!!

mowgli

I will report! I did it slowly, all according to the instructions ... Only-High mode until it smells of meat, then Auto. I turned it off at 5 in the morning (set the clock at 7 in the evening) and immediately tried it - It's good that I would have eaten a clay pot with it ...Ivanych, Delight! Thank you very much! Whoever has a slow one is the same, only tastier, each calorie is our right place.

Ivanych

Health!

Lerele

And I did it slowly, it is SO delicious !!! Thank you!!!