Ingredients:
1-2 lbs of lamb
2 zucchinis
2 yellow zucchinis (summer squash)
2 large onions
4 or more tomatoes
2 large carrots
2 red bell peppers
1/2 – 1 eggplant
1 head of cabbage (remove core)
Spices (salt, cumin, freshly ground black pepper)
1-2 lbs of lamb
2 zucchinis
2 yellow zucchinis (summer squash)
2 large onions
4 or more tomatoes
2 large carrots
2 red bell peppers
1/2 – 1 eggplant
1 head of cabbage (remove core)
Spices (salt, cumin, freshly ground black pepper)
Steps:
1. Cut all vegetables into rounds about 1/4 inch thick. Cut the eggplant a little thicker otherwise it gets too soggy.
2. Cut the meat into 1 inch pieces. Salt & pepper the meat. Sear it over high heat, especially if the lamb has fat, put the fat side down so it can melt & brown-up what’s left. If the lamb doens’t have enough fat, add some oil while browning.
3. Layer the ingredients as follows:
1. Cut all vegetables into rounds about 1/4 inch thick. Cut the eggplant a little thicker otherwise it gets too soggy.
2. Cut the meat into 1 inch pieces. Salt & pepper the meat. Sear it over high heat, especially if the lamb has fat, put the fat side down so it can melt & brown-up what’s left. If the lamb doens’t have enough fat, add some oil while browning.
3. Layer the ingredients as follows:
- Lamb
- Zucchini
- Summer Squash
- Onion
- Tomato
- Carrots
- Bell Pepper
- Eggplant
- Cabbage
The main thing here is that the meat is on the bottom and that the cabbage covers everything. I don’t know if it matters what order the veggies are between the meat and cabbage layer.
Season each layer.
Cover with a heavy lid and cook on a low heat for about 1 and a half to 2 hours. If you like your veggies crisper, cook less, but make sure the meat is cooked.
As you can see in the picture, my dutch oven is a tad too small, so we had to improvise since the dish basically steams. So we put a serving platter on top and covered with the lid. In order to capture the steam, we put 2 clean kitchen towels around the rim.
Layer of Veggies
Layer of Veggies
Layer of Veggies
I need a bigger dutch oven. And a bigger kitchen
Finished Damlyama
http://annasrecipebox.com/2009/01/26/damlyama-uzbek-dish/
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