Dumlyama: a recipe for cooking in a cauldron. Lamb Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A large number of different dishes of Uzbek cuisine appealed to many who live far beyond the borders of the republic itself. If everything is more or less clear with pilaf, then there is a little confusion with such a delicacy as dumlyama. What is dumlyama really?

The multitude of performance options can be divided into two distinctly different ways. In one case, it is necessary to fry the meat with vegetables, adding only potatoes or some other vegetables to taste at the very last stage and, closing the lid, simmer until cooked, and in the other, all the ingredients are laid in layers in a cauldron, closed without mixing anything. In fact, these are just different dishes, but equally tasty. What is cooked in layers is basma. But "dumlyash" in Uzbek means "to steam". Vegetables should be steamed on a special basis called zirvak. Yes, yes, the same as in pilaf.

Features of Uzbek cuisine

The whole world knows the taste of the East in the famous dishes of this people. Professional chefs and housewives who are fond of culinary art try to recreate it in their culinarymasterpieces, but not many succeed. It's all about spices, cottonseed oil, which is mainly used in those parts, but also in those secrets that are passed down from generation to generation. So how do you cook dumlyama in Uzbek style?

On choosing the right meat

One of the most valuable types of meat is lamb. It is rich in B, PP, E vitamins, iodine, phosphorus, iron, calcium, fluorine, lecithin, which is useful for diabetics and improves metabolism. In the East, classic national dishes are usually prepared with lamb, due to the fact that sheep breeding is more developed than other types of cattle breeding.

Ingredients

• Vegetable oil - 200g
• Lamb fat tail - 200g
• Lamb meat - 1.5 kg. It is possible more, depending on the size of the cauldron. Preferably saddle steaks on the bone, loin on the bone, brisket, neck.
• Onion - 500g
• Carrot - 1 kg.
• Tomatoes - 3 pieces.
• Bulgarian pepper - 3 pieces.
• Potato - 1 kg.
• Cabbage - 0.5 fork.
• Garlic - 2 heads.
• Chili pepper - 2 pods.
• Spices, s alt to taste.

Coarsely cut all vegetables and meat.

Cooking zirvak

The best result in cooking dumlyama in a cauldron can be achieved only if the dishes meet important requirements. The bottom and walls should be thick. It is desirable that the cauldron was cast iron.

Glowing up the iron onmaximum heat, put in hot oil fat tail, always chopped into thin strips. When the fat tail fat is melted and white smoke appears, this is a signal that it is time to immerse the meat. Add s alt, ground black pepper, cumin to it. Fry on all sides, turning over so as not to burn, for about ten minutes. In order for the meat not so much to be fried as to be stewed, the fire must be medium. Send the onion cut into large rings or half rings there and mix. Behind the onion, fold the diagonally sliced carrots. The recipe for thought lies in the fact that it is necessary to sauté everything together. When the juice begins to stand out, you can add bay leaf and a sprig of tarragon to it.

Second stage. Steamed vegetables

Bulgarian pepper, fold the tomato quarters and let steam for about five minutes, then s alt and add the whole garlic and chili pepper. It is not necessary to clean it, just wash the heads thoroughly. These are the most flavorful ingredients. Potatoes can be whole tubers or cut in half, cabbage, separating large top sheets, also layered in large slices over the base of the whole dish. Here it is also necessary to s alt and pepper, sprinkling also with zira.

The classic recipe for making dumlyama does not provide for the next step, but this will only make the dish better, because not everyone has a solid cast-iron cauldron with a heavy lid that will tightly close the dish for further languishing. Cover the entire resulting hill with large leaves of cabbage, providing additionalblocking the exit of steam and heat. Close the lid. Many also cover with a wet towel, but there is a risk of fire if the yummy is cooked on a gas stove. You can safely do any business for the next one and a half to two hours. Everything should come to readiness.

The order of putting the dish on the largest and most beautiful plate

This is an equally important point in the recipe for making dumlyama. The aesthetics of serving is a key moment in the preliminary perception of food. An appetizing look is half the battle!

Before you need to remove all the garlic and pepper from the pan into a separate cup. Put potatoes around the perimeter of the plate, then cabbage in the middle, put tomatoes and peppers on it, and then meat, which should ideally be separated from the bone, with carrots and almost dissolved onions. Arrange pepper and garlic on top. Pour the resulting sauce over the dish or put it on the table in a gravy boat. Everyone can use it individually. Many people are afraid of excess fat in the sauce, but this is not a problem either. Carefully removing all the components of the dish, you will see that all the fat has remained at the bottom.

What to take away, what to add?

You can experiment with the ingredients. The same thing gets boring, and new flavors will give the dish an even richer taste. For example, if you include quince or an apple in the composition, sourness will appear. It definitely won't hurt the lamb recipe. Instead of potatoes, you can try turnips or make a mix of these ingredients. The result will delight vegetable lovers. Adding pumpkin to the recipe will addsweetness. A very spicy result.

If you refuse cabbage, there will be less liquid in the dish, not everyone likes a large amount of broth, and white cabbage just gives a lot of juice. In fact, everyone cooks according to their taste. What one likes, others don't like. You can and even need to change the ingredients of any dish at will and share your experience with others, because it is important to enjoy food, and not follow the recipe.

How about with "smoke"?

The ideal dish is dumlyama at the stake. The cooking procedure is the same as on gas, but there are nuances regarding adjusting the fire under the cauldron. At the beginning of cooking, you need to build a large fire so that the flames heat the dish well. When the meat is already in the process of frying, it is necessary to remove one log, thereby reducing the fire. Again, throw a log to warm up at the moment when the carrots and onions are added to the cauldron. Then remove again when the lid has taken its place. And don't disturb the fire any more.

Lamb in different interpretations

Along with the dumlyama recipe, there are many other equally tasty and he althy dishes. For example, Uzbek pilaf is prepared according to the same principle, but instead of vegetables, rice washed in “ten waters”, as they say, is laid out on the prepared zirvak. This is a whole science - how not to turn everything into a simple rice porridge. The main thing is not to overdo it with water! Considering that zirvak has its own liquid, it is necessary to pour rice only until the last grains of rice drowned in water, no more. It is important toit was boiled, cooled or boiled - it doesn't matter.

Lamb skewers are very popular. The key point in this matter, on which all success depends, is to properly marinate the meat. There are many ways to do this and what products to use, because the taste of lamb is very rich, with a specific smell. Professional chefs advise taking kiwi or cranberries along with garlic and tarragon as a component of the marinade. This taste is really very unusual and not typical for the usual dishes. Perhaps these are borrowings from European or Mediterranean cuisines, and it doesn’t smell like the east, but it’s delicious!

Here is a wonderful recipe for lamb roasted under cranberries with garlic, honey and herbs.

You will need:

Any large pieces of lamb - 2 kg, 1 cup cranberries, 2 tablespoons honey, 10 garlic cloves and herbs to taste.

Grate the berry with honey and herbs. It is necessary to stuff the meat with garlic, evenly distributing the resulting mixture over the surface. Leave to marinate for at least three hours. Bake in foil for two and a half hours, carefully covering the lamb.

At the beginning of cooking, you need to hold for ten minutes at a high temperature, about 230 degrees. As a rule, from high temperature the entire surface of the meat will "seize", and the juices will remain "sealed" inside. This technique is suitable for frying meat in a pan and for perfect boiled meat, if you dip a piece in boiling water. Then set the temperature to 100seventy degrees and do not disturb, just like in the dumlyama recipe. After the time has elapsed, open the foil and raise the temperature again to two hundred and fifty degrees until a crust appears.

Each type of meat has its own taste and useful properties. And proper preparation will ensure the preservation of the valuable qualities of the product and decorate its taste.

Bon appetit!