Dumlyama

Dumlyama

Category: Culinary recipes

Ingredients
Fatty lamb or the same fat bird, you can also pork
Potatoes
Bell pepper
Tomatoes
Eggplant can you marrow
Carrot
Bulb onions
Cabbage (preferably young)
Garlic
Salt pepper
Spice: zira, raykhon (rayhan), cardamom, etc. Among others, you can have: cilantro greens, dill, zhambila (a kind of basil)

Cooking method

• At the bottom of a cold cauldron, put pieces of lamb or poultry with fat down, salt, pepper, sprinkle with spices to taste. Lay a layer of whole potatoes, halves of bell pepper, also halves of tomatoes, carrots, onions and eggplant on the meat. Cover all this with quarters of young cabbage heads, add many whole heads of garlic, as in pilaf (that is, remove only the top layer of scales). Cover tightly, put on fire. Even put the load. You can use a heavier saucepan. Keep 15 minutes on high heat, an hour on low. Do not open or stir! Transfer the finished dish to a large dish. Sprinkle with herbs. Delicious!
• The meat was pork fillets, soft, cooked quickly. The bottom of the ceramic pot was lined with thin strips of bacon. I didn’t abuse spices, I don’t like them.
• I didn’t add a drop of water, but there was a lot of broth.

Note

I'll copy the recipe found on the Osink website and successfully tried by me and the family.
Utensils: cauldron with a lid. capacity 5 l and more
Heat source: fire. Both open and gas hob.

Dictionary: Dumlyash - to steam. That is, it is steamed under a lid, but not in a water bath. Zira - Indian cumin, seeds. The smell is strong, slightly bitter, nutty. Raykhon (Rayhan) - garden basil.

Photo fomca

Very tasty dish !!! (y) I used to do it in a cauldron, but now I put everything in a cartoon - and go!

And I love this dish!
In Osh, imeeno is cooked the way himichka wrote, only the top layer is tomatoes.
And I cooked in a slightly modified version, because I don't like large pieces of vegetables. Cabbage was cut with "checkers", potatoes in large wedges, carrots in rings, bell peppers in large strips, etc. Brought to a boil on the stove, and then simmered in the oven until the broth was almost completely evaporated, turned over on a large dish and on the table. Friends for several years in a row ordered this dish for my birthday. With pork ribs - that's something!

I make this dish with lamb without a pot and fill it with a bottle of dark beer. This is how the Armenians prepare this dish and they are the canceled kulinar

[Ktotam]

Ktotam
So maybe you will post your recipe completely? It should be very interesting with beer ... I often stew meat in beer for my friends ... the family is happy!

so everything is the same as in the recipe above, I lay layers of meat and vegetables, again meat and other vegetables and so on. I pour over the top with beer and after boiling I set it to stew for two hours.

Girls, I want this recipe to rise higher in the feed, because it is VERY relevant now - all vegetables are young, fresh and, as a result, such a fragrant, light dish!

I did this - I put it in layers in a cauldron: cubed meat (pork) with onions, on top with straws - carrots, potatoes in half rings, eggplant strips, pepper strips, zucchini strips, cabbage, chopped, on top of the tomato rings. Add a little salt to all the layers and over high heat on the stove for 5-7 minutes, and then in the oven over moderate heat for about 1 hour. At the end, she lit 2 tbsp. l. homemade cream with a drop of water and poured on top and for another three minutes under the grill until light ruddy. Everything is simply gorgeous! Sprinkle with different herbs when serving!

[fomca]

Girls, and in a cartoon for extinguishing for 1 hour is enough?
fomca, Sveta, you look very appetizing!

and in a cartoon for extinguishing for 1 hour is enough?

I think an hour is not enough ...

I would put it for 2-3 hours ...

But this is my amateurish opinion, I would like to hear the opinion of the pros in the preparation of this dish ...

I think an hour is not enough ...

Smiled! Answer in 5 years !!!