Dymlyama - very tasty and rich dish of Uzbek cuisine which is cooked from meat and various vegetables. For preparation of food the preliminary roasting isn't required - all ingredients keep within at each other layers and are extinguished in own juice. Thanks to it vegetables keep all the useful properties and vitamins. Such treat turns out dietary, it without fears can be given even to small children.
It is required to you
- - meat - 800 g;
- - cabbage - 1/4 fork (about 500 g);
- - carrots - 1 piece;
- - tomatoes fleshy - 3 pieces;
- - paprika - 1 piece (at will);
- - an eggplant - 1 piece (at will)
- - onions of the large size - 2 pieces;
- - potatoes of the average size - 5-6 pieces (800 g);
- - garlic - 2 cloves;
- - a celery - several branches;
- - parsley - several branches;
- - cilantro - several branches;
- - a desi - 1 packing (180-200 g);
- - cumin - 2/3 tsps;
- - a turmeric - 1 tsp;
- - red burning pepper - 2 pinches;
- - salt;
- - pan with a thick bottom or a cauldron.
Instruction
1. Wash out meat under flowing water and cut small pieces with the party about 3-4 cm. Remove the first two layers of leaves from cabbage and chop it strips 1-1.5 cm thick.
2. Peel onions, carrots and potato. Cut onions with thin half rings, carrot - kruglyashka, and divide potato into 6 parts. Remove a peel from garlic cloves and cut them lengthways in half.
3. If you have a paprika, then remove at it a fruit stem and sunflower seeds, and then chop segments. If desired it is also possible to add a small eggplant to a dymlyama, having cut it with kruglyashka.
4. Now take a pan or a cauldron (volume of 4 l). Divide a desi (it is possible from the fridge) into several parts and put in a pan that the bottom was covered evenly. From above lay meat pieces on oil, it is a little присолив of them.
5. Further spread out onions half rings on meat pieces which have to be covered with onions completely. Powder onions with two pinches of red burning pepper - it will allow meat to become soft and fragrant quicker. The following layer lay potatoes which need to be prisolit and powdered 0.5 teaspoons of cumin too. From above on potato put carrot circles and also paprika and eggplants (at will). After that add a turmeric - she will betray to a dish a beautiful golden shade.
6. After that lay the chopped cabbage and garlic. Now take tomatoes, cut out at them a fruit stem and make a crosswise deep cut. Put tomatoes a cut down. In the last turn lay branches of parsley, cilantro, a celery and powder with the remained cumin.
7. Now cover a pan that it adjoined as it is possible more densely, and put on a plate. Establish the maximum temperature and bring to the boil. When contents of a pan begin to boil (it can be determined by a sound - you will hear strong gurgle), reduce temperature to a minimum and you extinguish within 1 hour.
8. After time open a cover that all formed droplets flew down in a pan, and check readiness - if potato and other vegetables became soft, then the dymlyama can be removed from a plate. If time appeared insufficiently, then leave a dish to approach for 15-20 minutes.
9. After that leave food for 5-7 minutes that it infused a little, and then open a cover and remove greens branches - they won't be necessary any more. Shift everything together to a big dish and mix. Or it is possible to stir directly in a pan and at once to spread out in the portions. It is the best of all to give a dymlyama together with a pickles (tomatoes, cucumbers, sauerkraut) and also radish salad and the crushed fresh greens (fennel and parsley).