Stewed lamb with vegetables. Lamb stewed with vegetables: subtleties of preparation.

April 22, 2017 499

Nice piece Lamb is wonderful in any dish, and if it is stewed with vegetables, the aromatic vegetable taste will only enrich the taste of the meat.

Recipe step by step

If you bought fat tail fat in addition to a piece of lamb, be sure to use it for frying the meat. Of course, it can be easily replaced with oil.

Required for 4 servings:

700 g meat (pulp);
carrot;
turnip;
parsley;
large onion;
cabbage - half a small head of cabbage;
fat – 3 tbsp. spoons;
seasonings - to taste.

You will need 2.5 hours to cook. A standard serving (100 g) contains 300 kcal.

Lamb stewed with vegetables in a cauldron is prepared as follows:

Prepare the vegetables in advance: rinse thoroughly, sort if necessary, and let them lie on a paper towel;
Cut the meat into pieces, about 2 pieces per serving. Beat, season with spices;
Chop carrots, cabbage, onions, turnips and parsley;
Add chopped fat tail fat to the pan to render it. It is better to remove the resulting cracklings. If you use vegetable oil, heat it;
Place the first vegetable layer in the heated fat, pieces of meat on top and cover with the second vegetable layer, season with salt. Pour in half a glass hot water or meat broth, tightly close the cauldron with a lid;
Cook strictly on low heat for about 2 hours. Serve the dish sprinkled with chopped herbs.

Lamb stewed with vegetables and potatoes

Essentially it's simple vegetable stew with meat, but it looks very beautiful, and the vegetables give the lamb a completely new taste and smell.

Required Products:

young lamb – 700 g;
potatoes - 8 tubers;
large carrots – 3 pieces;
leeks and celery (stem only) - 3 pieces each;
meat broth – 200 ml;
chopped fresh thyme - 2 pinches;
regular salt and black pepper - to taste;
parsley.

Time required: 1.5 hours. The dish contains 350 kcal per person.

Cut the fillet into large pieces;
Peel the potatoes and carrots and chop them into large pieces;
Thinly slice the leek and celery stalk;
Place chopped vegetables, meat and spices in a stewing container. Pour in the meat broth, stir;
Simmer over low heat for 60 minutes. Cooking time depends on the lamb. So try it with a fork. At the end of cooking, add salt or pepper if necessary.
Sprinkle the finished dish with any chopped herbs. Our recipe uses parsley.

Lamb in Armenian

If you cook in Armenian style, be sure to add cilantro and classic vegetables that accompany lamb dishes - tomatoes, Bell pepper, zucchini and eggplant.

You will need:

1 kg of good lamb;
5 large potatoes;
2 firm tomatoes;
1 eggplant;
2 sweet (bell) peppers;
2 carrots;
2 stalks of celery;
2 peeled onions;
zucchini (zucchini);
a large bunch of cilantro.

Required cooking time: 1.5 hours. Portion per 100 g ready-made dish, contains 350 kcal.

How to cook:

Step 1. Cut the pulp into large cubes and divide into three piles.

Step 2. Chop all the vegetables specified in the recipe into medium-sized pieces.

Step 3. Take a thick-walled cauldron with a well-fitting lid. Place the ingredients in it in the following order: lamb, onion rings, potatoes, tomatoes, meat again, eggplant, zucchini, carrots, more onion rings, lamb again, sweet peppers, thin slices of celery and herbs. Salt and pepper all layers.

Step 4. Pour 100 ml of hot water into the cauldron and cover it with a lid. Simmer over low heat for about 1 hour.

How to cook meat in a slow cooker

Lamb meat has a strong taste, so the vegetables for it must also be strong. Steamed broccoli definitely won't do the job. Well, everyone’s favorite potatoes will do, but to make them tastier, you’ll have to add a lot of onions to the dish.

Required:

700 g peeled onion;
1 kg boneless lamb;
3 peeled carrots;
2 bags (1 g each) red pepper;
30 g flour;
50 g sour cream;
100 ml water;
spices.

Cooking time depends on the meat, on average 1 hour 20 minutes. The calorie content of a serving will not exceed 380 kcal.

Cut the meat into medium-sized pieces, chop the onion coarsely, and chop the carrots into cubes;
Place lamb, onion and carrot pieces in a multicooker bowl. Turn on the “fry” mode, cook for 15 minutes;
Combine sour cream and flour in a separate container, stir, add water if necessary. Add this sauce to the lamb, mix gently, and turn on the “stew” mode.

Stewed lamb with vegetables in the oven

One of the best companions for lamb is onions. These products have excellent chemical compatibility. Juicy onions neutralize and break down fat.

Required Products:

potatoes - 5 tubers;
lamb (pulp) – 1 kg;
spice mixture: garlic, cumin, turmeric, ground ginger, paprika;
4 peeled onions;
vegetable oil (refined) – 40 g;
2 peeled carrots;
hot pepper - at your discretion;
15 g peasant butter;
meat broth (can be replaced with water) – 1.5 cups.

In total, the meat is stewed for about 2 hours. 350 kcal per person.

Preparation:

Step 1. Roll the lamb pieces in a mixture of spices and garlic. Do not add salt to the mixture. Leave for half an hour.

Step 2. Fry the meat in oil until a crust forms.

Step 3. Place the lamb in a deep dish and add broth or water. The liquid should cover the pieces of meat. Cover the pan with foil and place in the oven. Simmer the meat for 45 minutes. Do not remove the foil.

Step 4. While the lamb is simmering, you need to fry the onion. Chop it into large rings, cook in sunflower (refined) oil with the addition of a small amount of butter. As soon as onion rings turn light brown, add 20 ml of water, simmer until the onion is soft, about 10 minutes.

Step 5. Add stewed onions to the meat, which has been in the oven for 40 minutes, then large potato cubes, carrot slices, and salt to your taste. Add hot pepper at your discretion.

Step 6. If there is little liquid in the meat, add a little more water. Try to mash the meat with a fork; if it mashes easily, the dish is ready. If the lamb is too tough, you can simmer for another 15-20 minutes.

Oriental style meat

To prepare this dish you will definitely need a thick-walled cauldron with a tight-fitting lid and a set of spices for lamb.

Required set of ingredients:

0.5 kg lamb pulp;
0.3 kg peeled carrots;
0.3 kg of peeled potatoes;
0.2 kg onions;
0.1 kg lamb fat;
3-4 tbsp. spoons of refined oil;
mixture of spices (barberry, coriander, cumin and red pepper) – 8 grams.

Time required: 1 hour 30 minutes. 350 kcal per person.

How to cook:

Cut the lamb fat into small cubes, chop the meat into large pieces;
Chop the onion into half rings, potatoes, carrots into cubes (or as you like);
Heat refined oil in a cauldron, add pieces of lamb fat there to render the fat out of it;
When the lard stops sizzling, put the lamb in it and fry a little. Add onion pieces, then potato and carrot cubes, and fry too. All this time, the contents of the cauldron must be stirred so that the meat does not burn;
When the vegetables are browned, add spices, salt and 150 ml of boiling water;
Close the cauldron with a lid, reduce the burner flame to low, and cook in this mode for 30 minutes. Turn off the stove, let the meat stand for another 15 minutes and serve.

There are several useful tips"handling" of lamb. To make any dish from it tasty and juicy, you need to:

remove the film and almost all external fat from the meat, otherwise it will interfere with cooking when stewing;
leave a little fat, but there should be some white and resemble wax so that the lamb does not turn out tough;
for stewing with vegetables, shoulder blade, shank, neck and brisket are suitable;
Before cooking meat, carefully study the recipe and check the culinary details: when to add spices and how much.

The success of preparing a lamb dish depends on the utensils, cooking method, sequence of actions and spices. Cook lamb with vegetables in the oven, slow cooker or on the stove. Enjoy your meal and everyone you treat!

Lamb is the most popular meat among most eastern peoples. It has not only amazing taste, but also, of course, beneficial properties. It is not without reason that most Caucasian centenarians prefer lamb. And they like to cook this meat not at home, but in the field. Lamb in a cauldron over a fire acquires additional charm, aroma, and becomes even more appetizing.

The most simple dishes Lamb is prepared in a cauldron using meat, vegetables and spices. Therefore, dishes using these ingredients are especially popular among those who like to have a tasty and satisfying meal quickly and without additional effort. Such dishes include lamb with vegetables in a cauldron, lamb with potatoes in a cauldron, etc. At the same time, it was the eastern peoples who taught us to cook such wonderful lamb dishes that cannot be called simple: lamb pilaf in a cauldron, lamb shurpa in a cauldron and others. Preparing these dishes requires quite a lot of time, but the speed of their preparation also depends on what kind of meat you purchased. So, lamb stewed in a cauldron with vegetables will be ready to serve in 35-40 minutes if you have young lamb meat. If you bought the meat of an adult sheep, then it will take much more time to cook it. In addition, such meat, as a rule, has a specific smell, which not everyone likes. Therefore, to prepare delicious dish It is recommended to use young lamb meat.

But don’t let this stop you, you will definitely get wonderful lamb in a cauldron; you can find the recipes on our website. Pay attention specifically to lamb in a cauldron over a fire; there are also recipes for this method of cooking, they are very interesting. To learn new dishes, including lamb in a cauldron, we recommend recipes with photos. They are clear and understandable, accessible even to beginners. There is another effective way to understand how to cook lamb in a cauldron - a video. Videos of the cooking process shot by experienced chefs are very helpful in preparing an unknown dish the first time.

We will try to give you some useful tips on how to cook lamb in a cauldron over a fire or in the kitchen on the stove:

Stewed lamb in a cauldron turns out especially tasty if you use fresh and young meat;

Vegetables for lamb must be properly prepared: the onion should be peeled and cut into thick half rings. Ripe large tomatoes need to be poured with boiling water, peeled and chopped with a knife. Carrots need to be peeled and cut into thin slices;

All ingredients need to be salted and seasoned with spices, then mixed well and simmered under a closed lid for about 40 minutes. It is recommended to stir the contents of the cauldron periodically. If during the stewing process the liquid evaporates quickly, then you can add a little ordinary raw water to the cauldron;

A lamb dish will be more tender if the meat is first thoroughly cleaned of films and veins, and also salted. You can also chop it to your liking and leave it aside for a while;

The time for stewing lamb directly depends on the size of the piece of meat and its age;

To make lamb in a cauldron especially aromatic and tasty, it is advisable to pre-fry the meat in vegetable oil;

Ready-made lamb dishes are served and eaten only hot, because... frozen lamb becomes covered with fat with a specific smell;

Apart from greens and vegetables, lamb is best combined with mashed potatoes, pasta and boiled rice.

It was aromatic and tasty, you need to choose only a fresh cut, preferably on the bone. We offer several recipes for preparing this meat.

Stewed lamb with vegetables in wine

To prepare you will need:

Lamb - half a kilogram;

Onion - 2 pcs.;

Garlic - a few cloves;

Tomatoes - 4-5 pieces;

Bulgarian pepper - one;

Zucchini - one piece;

Thyme, rosemary, spices;

Red wine - 100 ml;

Garlic and onion need to be chopped and fried over low heat. Fry the zucchini whole, then cut into cubes when cool. Chop the pepper, fry it and pour red wine into it. Scald the tomatoes, peel them and add them to the rest of the vegetables in the frying pan. Then take a clean frying pan and fry the lamb separately. It should be seasoned with spices and salt before frying.

Then you need to place the meat in a baking dish, preferably one with thick walls. Then add fried vegetables to the lamb and pour over the sauce that formed from them. Cover the meat with a lid or foil to prevent steam from escaping while baking. Place the mold in the oven at 150 degrees for a couple of hours. When the meat comes away from the bones, the stew is ready.

Stewed lamb with eggplant

Ingredients for cooking:

Lamb - 0.7 kg;

Water - a couple of glasses;

Carrots - 250 g;

Eggplants - 230 g;

Potatoes - 650 g;

Peppercorns;

The lamb meat must be thoroughly washed and cut, without removing it from the bones. Now put it in a saucepan and add water, preferably boiling water. Then put on fire, covering with a lid. Vegetables - onions, carrots, potatoes - cut into small pieces. When it boils, add the potatoes, salt and pepper to the pan, then cook for about an hour. Then transfer the meat to another pan, and place the peeled and washed eggplants on top. Then add carrots, potatoes and onions, and a couple of peas. Boil all this over low heat for about 37 minutes. Before serving, stewed lamb with vegetables is sprinkled with herbs. The dish turns out very tasty and satisfying.

Stewed lamb with potatoes

Lamb - 0.4 kg;

Carrots - one piece;

Potatoes - about 5-6 pieces;

Onion - one piece;

Tomatoes - 5 pieces;

Garlic - a couple of cloves;

1 piece;

Tomato paste - 2 tablespoons;

Fresh basil;

Black peppercorns;

Vegetable oil;

Water - half a glass;

Bay leaf;

First you need to peel the carrots and cut them into small cubes. Also wash the tomatoes and cut them into small cubes. The garlic needs to be peeled and each clove cut in the center. Remove seeds from pepper and finely chop. Potatoes should also be washed and cut into small pieces. Then chop the onion into thin half rings and fry lightly in vegetable oil, adding tomato paste to it.

Now let's move on to the lamb. The meat must be washed thoroughly, then dried with a paper towel or napkin. Then cut it into cubes and fry in vegetable oil until a crust forms golden color. Then place in a roasting pan, sprinkle with salt and spices. Then add garlic to the meat, carrots on top, salt again, sprinkle with spices. After this, add tomatoes, chili peppers and fresh basil. Sprinkle all this with herbs and place potatoes on it. Then add salt and pepper again, add bay leaves and black peppercorns. Then add water, put on low heat and simmer for about an hour and a half. After an hour and a half, mix everything, then put it on a dish, sprinkle with chopped herbs. Stewed lamb with vegetables turns out very tasty and aromatic! In addition, such a dish can turn any dinner into a festive one.

It turns out especially tasty if prepared using fresh and young meat. It should be noted that there are many recipes with which you can quickly and easily make a flavorful and satisfying dish using this product. We will consider only a few of them.

general information

Lamb with vegetables (the recipe will be presented later) does not take very long to cook on the stove or in the oven. That is why dishes using these ingredients are especially popular among those who like to eat tasty and satisfying food, but do not want to devote a lot of time to creating lunch.

It should also be said that the speed of preparation of such products depends on what kind of meat you purchased. So, stewed lamb with vegetables will be ready to eat within 35-43 minutes if you purchased a young lamb carcass. If you come across a stringy piece from an adult ram, then it may take much more time to cook it. By the way, such meat often has a specific smell. In this regard, to create tasty and delicate dish We recommend purchasing only the youngest and freshest product possible.

Lamb with vegetables: a recipe for delicious and rich goulash

Young lamb meat is ideal for preparing delicious goulash. It should be noted that this gravy can be served with absolutely any side dish. But it goes best with fluffy mashed potatoes, pasta or boiled rice.

Cooking lamb with vegetables requires the use of the following products:

Processing of vegetables and meat

Before preparing lamb with vegetables, you should pre-process all the mentioned ingredients. The meat must be washed, freed from all kinds of veins and films, and then chopped into not very large pieces. The onions should be peeled and then cut into thick half rings. Meaty tomatoes need to be scalded with boiling water, the skin-film removed from them and chopped with a knife. Carrots must be peeled and cut into thin slices.

Heat treatment

So, let's cook lamb with vegetables. To do this, you need to put a deep saucepan on high heat, and then pour oil into it and heat it up. Next, you need to put the shredded lamb meat into the bowl and lightly fry it. After 8-10 minutes, add chopped onion to the main product and continue heat treatment about another ¼ hour. Finally, place carrot slices and chopped tomatoes in a saucepan. After salting and seasoning all the ingredients, mix them well and simmer under a closed lid for about 40 minutes. In this case, it is recommended to periodically stir the contents of the dishes with a large spoon. If during the stewing process the broth evaporates quickly, then you can add an additional 1/2-2/3 cup of plain water to the meat.

Serve it right at the dinner table

Stewed lamb with vegetables, prepared according to the presented recipe, turns out very tasty and aromatic. After meat product will become soft, you need to put it on a plate along with the gravy, and place any of your favorite side dishes next to it (for example, boiled rice, mashed potatoes, pasta, etc.). It is also recommended to sprinkle the finished lunch with a small amount of fresh chopped herbs.

Detailed recipe: lamb (stewed) with vegetables

If you do not want to prepare goulash and side dish separately, then this product can be used to make a tasty and full lunch. To do this we may need:

lamb without bones, but with a small amount of fat - approximately 600 g;
medium-sized potato tubers - about 3 pcs.;
ripe, fleshy large tomatoes - 2 pcs.;
soft pumpkin - 200 g;
juicy large carrots - 1 pc.;
small eggplants - 2 pcs.;
refined vegetable oil - approximately 70 ml;
pepper, salt and any seasonings - use to taste.

Product processing

Lamb with vegetables in a cauldron turns out especially tasty and aromatic. But if you don’t have such utensils in your kitchen, then you can use an ordinary thick-walled saucepan.

Before thermally treating all ingredients, they should be pre-prepared. To do this, you need to take the pulpy part of the sheep carcass, wash it well, and then cut off all unnecessary veins and chop it into fairly thin pieces. large pieces. After this, you should peel all purchased vegetables. In this case, you need to cut the potatoes into quarters, the onions into half rings, the pumpkin into cubes, and the carrots into circles. As for eggplants, they should be peeled, finely chopped and soaked in salted water. This procedure is necessary in order to deprive the product of its bitterness as much as possible. After half an hour, the eggplants need to be discarded in a colander and rinsed under cold water. If you don't do this, you may end up with an overly salty dish.

Roasting ingredients

Lamb with vegetables in a cauldron should be prepared in stages. To begin with, the main part of the ingredients should be pre-fried. To do this, you need to pour a sufficient amount of vegetable fat into the vessel, and then heat it up very much. Next, you need to put the potatoes in a cauldron (or thick-walled pan) and fry them a little. In this case, the vegetable should brown well, but remain tough inside. After this, the tubers should be removed and carrots and onions placed in the oil instead. Having fried the products in the same way, they must also be removed to the side. Finally, young lamb meat should be fried in the same bowl. At the same time, it needs to be peppered and salted as much as possible.

Extinguishing process

After the lamb is well fried, add potatoes, carrots and onions to it, and then mix all the ingredients thoroughly. On top of these products must be alternately covered with eggplants, tomatoes and pumpkin. After adding 1 glass of water to the cauldron, it is recommended to close it, set the heat to low and simmer all the ingredients for about 35-44 minutes. The specified time is enough for the meat and vegetables to be completely cooked.

How to serve the dish for lunch?

Now you know how to cook lamb with vegetables. After all the components become soft, they should be removed from the heat and left under a closed lid for ¼ hour. During this time, the meat and vegetables will simmer and become saturated with the aroma of spices. A tasty and satisfying lamb dish should be served in deep plates. It is recommended to decorate lunch with fresh herbs beforehand.

Armenian dish with lamb

Surely everyone knows that dishes with sheep meat are especially popular among residents of the Caucasus. And who, if not them, should know what can be prepared from this product.

Armenian lamb with vegetables is very tasty, satisfying and aromatic dish. To make it yourself, we will need:

lamb without bones, but with a small amount of fat - approximately 250 g;
sweet white onions - 2 pcs.;
medium garlic cloves - 3 pcs.;
small eggplants - 3 pcs.;
ghee - approximately 50 ml;
pepper, citric acid, salt, saffron, parsley, cinnamon - use to taste.

Cooking process

How to stew lamb with vegetables Armenian recipe? To answer this question, you must adhere to the following rules:

Proper serving for lunch

Armenian stewed lamb with vegetables turns out very aromatic and tasty. Before serving such a dish, be sure to sprinkle it with fresh, finely chopped herbs. Bon appetit!

Stew meat with vegetables in the oven

If you don't know what to cook as a hot dish for festive table, then we suggest you make delicious meat in pots.

Lamb with vegetables cooks quite quickly in the oven. But to do this unusual dish and treat your loved ones to it, you should definitely take care of the availability of small portioned pots in which all the products will be placed. It is desirable that such dishes be made of clay. After all, this is the only way you can get the most aromatic and tasty dish.

So, lamb with vegetables in pots involves the use of the following products:

lamb without bones, but with a small amount of fat - approximately 900 g;
sweet white bulbs - 3 pcs.;
medium-sized potato tubers - approximately 7 pcs.;
juicy large carrots - 3 pcs.;
bay leaves - 2 pcs. for each pot;
peppercorns - 3 pcs. for each pot;
fleshy tomato - 1 pc.;
refined vegetable oil - a large spoon for each pot;
pepper, salt and any seasonings - used to taste.

Preparing the Components

To prepare such a dish, you should wash the pulpy piece of meat well and then chop it into small pieces. Next, you need to peel all the vegetables and cut them into thin slices.

Shaping the dish

Before preparing such a lunch, you should wash all the pots well and then dry them using paper towels. Next, you need to pour a large spoonful of vegetable oil into each clay container. After this, you need to place shredded lamb, onion rings, 3 allspice peas and 2 laurel leaves into the pots in equal portions.

After laying out the meat and aromatic spices, carrots and potato tubers should also be placed in the pots. It is recommended to place one thick slice of fleshy tomato on top of all the ingredients. Finally, add salt and other aromatic seasonings to each filled pot, and then pour in 2/3 cup of plain water.

Heat treatment process

After shaping the dish, all clay containers should be closed and placed on a wire rack oven. At a temperature of 220 degrees, lamb and vegetables should simmer for about 50 minutes. After this time, one pot should be opened and the products should be tested for softness. If the knife easily and quickly enters the dish, then it can be safely removed from the oven.

How to serve it correctly for the holiday table?

The finished dinner in pots should be carefully removed from the oven and placed on flat saucers. It is recommended to serve lamb with vegetables to the holiday table covered, along with a salad of fresh vegetables and dark bread.

To cook lamb meat yourself at home, there is no need to have special culinary knowledge and skills. But to create a tasty, aromatic and hearty dish However, it is recommended to adhere to the following rules:

Damlama is a dish Uzbek cuisine from meat, mainly lamb, and vegetables. In the damlama recipe, vegetables and meat are laid out in layers and stewed in each other’s juices over low heat for about 3-3.5 hours.

In principle, damlama can be made with any meat, beef, pork or chicken. Somewhere I even saw a recipe for damlama with fish. But first I wanted to cook more classic version, with lamb. The only thing is that you need to estimate the cooking time, the meat should become very soft and tender, fall off the bone and melt in your mouth, but keep its shape.

For chicken, in my opinion, 3.5 hours is a lot, the chicken meat will simply spread out and turn into mush.

It is better to choose bone-in and fattier meat for damlama. Then cut off the fat and put several small pieces on the bottom of the pan or cauldron, or use lamb fat.

If you have lean meat, then the bottom of the pan should be greased with a small amount of any fat or oil.

I would like to write about the basic principles of successfully preparing delicious damlama.

Firstly, we use either a cauldron or a saucepan with a thick bottom. The pan should be large enough, I used a 6 liter pan.

Secondly, the meat and all vegetables are cut quite large, otherwise everything will turn into puree.

Thirdly, all products are laid at once and in layers in cold pan.

The fourth principle is that damlama is always cooked under a tightly closed lid; nothing should be stirred or tasted. And it’s even better to close the doors tightly, otherwise the neighbors will start to move in because the smell will be divine)))

And, fifth, for the first 10 minutes we warm up both the pan itself and the vegetables, so we turn on high heat if we use fat from meat or above medium heat if it’s just vegetable oil, and then reduce the heat to almost a minimum and simmer until the end, for lamb this is about 3-3.5 minutes. I haven’t tried it with other meats, but I think that beef should be stewed for 2.5-3 hours, pork for 2-2.5 hours, and chicken for 1.5-2 hours. At this time, you can calmly go about your business or go to sleep. Tested - nothing will run away or burn!

I cooked damlama in fat that I cut from a lamb shoulder and it was quite high temperature already in the 2-3rd minute it began to melt and make a characteristic sound, something between crackling and clicking.

Ingredients for a 6 liter pan

lamb on the bone - 1.3−1.5 kg
fat from meat or butter - 3-4 small pieces, and a little butter, just to lubricate the bottom
onions - 2 large heads
carrots - 2 medium roots
potatoes - 2-3 medium pieces
tomatoes - 5-6 medium pieces
bell pepper - 3 pieces
eggplants - 3-4 medium fruits
basil and cilantro - a bunch each
salt, black pepper - to taste
cumin - a couple of pinches
garlic - 7-8 cloves
cabbage leaves - 2-4 leaves to cover all the vegetables

Damlama is very easy to prepare.

We prepare all the vegetables, wash and clean them. We cut everything large enough and into the shape you like. The only thing is that it is better to cut the tomatoes into slices.
We thoroughly wash the meat, cut off excess fat, and place some of it on the bottom of the pan. Cut into large pieces portioned pieces, I was preparing lamb shoulder damlama and asked the store to chop it up.
Take a pan, it should be cold, i.e. don't stand on fire. Place a few pieces of fat on the bottom or simply grease the bottom with oil.
Next, add half the chopped onion and place all the meat on the onion. Sprinkle it with salt, pepper and cumin, add a couple of cloves of garlic, you can put them directly whole or cut them into several pieces. We add salt and spices based on the fact that we will do this with each layer of vegetables. We remember that it is better to under-salt than to over-salt!
Place the second part of the onion on the meat.
And then in order in layers, do not forget to add salt, pepper and garlic to each layer. Carrots, potatoes, tomatoes, greens, eggplants, another layer of greens, peppers.
We remove a few leaves from the cabbage and cover all the vegetables with them, trying to tuck them under the edges of the pan so that it looks like a cabbage lid.
Close the pan tightly with a real lid and place on fairly high heat for 10 minutes. If you used fat and not oil, it will begin to sizzle within a couple of minutes. Don't be afraid, nothing will burn.
After 10 minutes, reduce the heat to almost minimum. I have an electric stove with 9 temperature levels. For the first 10 minutes I heated the pan on 8, then turned it down to 3.
And cook - simmer the damlama without opening the lid and without stirring for 3-3.5 hours. This is the cooking time if you are cooking with lamb.

Serve the damlama hot, placing it on plates along with the broth, or you can serve the broth separately.

Enjoy your meal!

If you like the combination of meat, in particular lamb and vegetables, and you are not ready to stand at the stove all day, I recommend trying it, there is not an ounce of fat in the khashlama recipe.

Damlama recipe - watch the video

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