Dymlyama In Cauldron

Dymlyama In Cauldron

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.

Dymlyama In Cauldron

Dymlyama In Cauldron

Dymlyama In Cauldron

Dymlyama In Cauldron

This dish is great for those who don’t really like cooking because you don’t have to add something and mix it all the time. You just put everything into the cauldron and wait.

Dymlyama In Cauldron

Dymlyama In Cauldron

Dymlyama In Cauldron

Dymlyama In Cauldron

Put the fat tail into the cauldron and cover it with pieces of meat. Add some Uzbek mix of sweet pepper, saffron, basil, dried tomatoes and fenugreek leaves with a stong mushroom smell.

Dymlyama In Cauldron

Then put a layer of potatoes, salt and pepper it (you have to salt each layer of vegetables).

Dymlyama In Cauldron

Dymlyama In Cauldron

Then, a layer of eggplant and sweet pepper follows.

Dymlyama In Cauldron

Dymlyama In Cauldron

Cover all that with cabbage leaves. They will not let water evaporate from the cauldron making the dish (and the meat) juicy. By the way, you don’t have to add any water. Any! It would spoil the taste…

Dymlyama In Cauldron

Make a fire…

Dymlyama In Cauldron

Dymlyama In Cauldron

After it starts to boil, stew it slowly for 45 minutes.

Dymlyama In Cauldron

Dymlyama In Cauldron

Serve it with herbs and enjoy!

via kukuksumushu

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