416 120 минут -
What is DIMLAMA? (dimlama ... domlama...) I didn't know myself until yesterday. It so happened that he arrived on Christmas day MASTER (see the topic about the Risotto) and we decided to cook for the Christmas table a few dishes. One of them - this is DIMLAMA. The name comes from the Uzbek DULLES – steamed, warm up. Then prepare a dish of meat and vegetables that is steamed. But not a water bath, and for a few... in General, all will see, if enough patience to browse through the end. I must say that there are several ways to prepare this dish. Therefore, the possible experts do we have here. If you have other recipes or ways, what is called - IN the STUDIO! While we imagine Dimlama Behi or Dimlama with quince.
for New Yearfor birthday
Ingredients for Behi Dimlama
Step by step instruction of cooking Behi Dimlama
And put on the bottom of the cauldron these records of the fat tail, preferably so that covered the bottom completely.
On top of the rump layer of the onion.
Then barashkina ribs.
Sprinkle with the cumin.
Spread a layer of lamb without bones. Preferably with fat, which pieces are pressed against the walls of the bowl. And add cumin again.
Then again a layer of onions put. It can poderbanit.
Cut tomato. Granulate is not necessary. The best course to take large and ripe. And down it!
And sprinkle the top with red ground pepper. Fragrant, but not burning, though, and sharp.
Carrots cut into big pieces and spread over the layer of tomato.
The quinces cut into four pieces and cut out the core.
And put it on top of the carrots.
And again we pour add salt and cumin.
Garlic clear from the top layer of husk and clean the roots.
And put it in the cauldron between the slices of quince.
The cauldron dense image cover with a lid and put on high heat.
Fifteen minutes. As soon as I hear that they taskportal, reduce heat to a strong minimum. Keep "the candle"