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.