Damlyama (slow vegetable and meat pot)

Ingredients

• meat – 1 kg
• onion – 6 pcs
• carrot – 3 – 4 pcs
• tomatoes – 4 pcs
• potatoes – 1 kg
• pepper – 3 pcs
• chilli – 1 pc
• salt
• pepper
• sunflower oil – 0.5 glasses
• fresh herbs

Method

1. Step 1

   salt pepper sunflower oil — 0.5 ст. herbs

   
2. Step 2

   If you haven’t tried Uzbek cuisine yet, it’s time to try it, especially since my recipe is step-by-step and quite simple.

   
3. Step 3

   Damlyama is traditionally cooked in a cauldron, but I cooked it in a large frying pan in my kitchen and it turned out delicious. The secret is the correct sequence of products. So let's begin.

   
4. Step 4

   To prepare this dish you will need a large deep frying pan or cauldron. I like to prepare all the ingredients in advance and enjoy the process of frying them.

   
5. Step 5

   Pour sunflower oil into the bottom of the frying pan to cover the bottom by 7-8 mm, heat it up and add half the onion, cut into half rings. Sauté the onion a little until transparent.

   
6. Step 6

   Place meat cut into medium (but not small) pieces on top of the frying onion. When the meat is fried from below, stir together with the onions and pour the remaining onions on top. Fry the onion until the onion is light golden brown, so that the meat turns a little pink, but is not fried. Salt and pepper to taste.

   
7. Step 7

   Add carrots, cut into medium pieces. Fry everything together until the carrots are ready.

   
8. Step 8

   Add fresh tomatoes, cut into large pieces. Fry for a few minutes, but not for long, so that the dish does not burn. Fill everything with hot water so that it covers the meat and vegetables by 1 cm. Leave to simmer over medium heat under a closed lid for about 30 minutes. Salt to taste.

   
9. Step 9

   When the meat is almost ready, place the potatoes, cut into large pieces, on top. I used new potatoes, but I have previously cooked with old ones. In both cases the taste is amazing.

10. Step 10

    Throw in the potatoes raw and add just enough water to cover the potatoes. Let's not interfere! You can add salt to taste. Place bell peppers cut into strips on top of the potatoes. Cover the pan with a lid, bring to a boil and reduce the heat to low so that our dish simmers. It will simmer for about an hour until the potatoes are ready. You need to make sure that the bottom does not burn - this can happen if the fire is too high.

11. Step 11

    After 30 minutes, place a pod of hot pepper on top. We bring it to readiness.

12. Step 12

    Sprinkle the finished dish with finely chopped herbs; if desired, before removing from the heat, you can add a couple of cloves of garlic, chopping it with a knife. You can serve dumlyama with a spoonful of homemade soured cream, but I like it in its pure form.

13. Step 13

    The dish turns out to be spicy, but the spiciness depends on the spiciness of the pepper. If you like a more piquant taste, you can add hot pepper immediately with the potatoes.

14. Step 14

    Many people doubt the softness of the potatoes in this dish, because... The recipe includes fresh tomatoes. I want to dispel all fears - the potatoes are boiled perfectly! The main thing is that the tomatoes undergo heat treatment, then all the acid will go away and the potatoes will not harden. In our case, we immediately fry the tomatoes, and then simmer for another half hour.