Dumlyama
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
A hearty Uzbek dish prepared in a kazan (a type of cooking pot). Dumlyama, or dumlyama, comes from the Uzbek word "dumlyash" meaning "to steam" or "to let steam." The ingredients in this stew have a specific order of layering that sets it apart from other similar Central Asian dishes. Meat is placed first, followed by layers of vegetables, with potatoes arranged in a circle on top. As a result, the lower part of the ingredients stews in their own juices, while the upper part is steamed. The simplicity of preparation and the richness of flavors are the main virtues of this dish, which is a staple at every festive table in Uzbekistan.
Ingredients
- Meat - 21.2 oz
- Fat Tail Fat - 2.5 oz
- Vegetable Oil - 2 fl oz
- Onion - 8.8 oz
- Carrot - 10.6 oz
- Potato - 2 lbs
- Tomatoes - 12.3 oz
- Sweet Pepper - 2 pieces
- Garlic - 1 head
- Mild Chili Spice - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Black Cumin (Cumin) - ½ spoons
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Heat oil in a cauldron, add tail fat, and render it down.
Step 3
Remove the cracklings and add the meat, cut into large cubes, to the pot. Fry until golden brown, then lower the heat and continue frying for another 5 minutes.
Step 4
Add the sliced onions and sauté them until they are partially cooked, stirring occasionally.
Step 5
Slice the carrot into rings and add it to the pot, then sauté until it is partially cooked.
Step 6
Then add cumin and sliced tomatoes, cover and simmer for 30 minutes.
Step 7
Season with salt and pepper, add the bell pepper cut into large pieces, and simmer for another 5 minutes.
Step 8
Add the peeled potatoes whole, cover with water so that it rises two-thirds up the potatoes, and bring to a boil.
Step 9
Cover with a lid and simmer on low heat for about an hour, until the potatoes are tender.
Step 10
Transfer the finished smoked dish to a large platter and garnish with herbs.
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