5 Dymlyama In Cauldron

Dymlyama In Cauldron

Posted on February 6, 2012 by

The word ‘dymlyama’ originated from an Uzbek word meaning ‘to steam/stew’. What is the best thing for steaming/stewing? It is a good old cast-iron cauldron soaked through with mouth-watering smells of the food cooked in. So, to make dymlyama you will need some lamb, fat tail, onion, potatoes, tomatoes, sweet pepper, spices, eggplant and cabbage leaves.


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5 Responses to “Dymlyama In Cauldron”

  1. Osip says:

    This looks very good! But, I can’t bring myself to eat lamb. Perhaps beef would be just as good or even more so.

  2. popalumi says:

    Componentele mincarii sunt organice?

  3. Faith Gorodki says:

    Looks very good!

  4. Matt says:

    Yum !! Gotta’ try that and thanks for sharing these recipes.

  5. Trevor Ketch says:

    FAK! That looks sooo good!!

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