Uzbek Dumlama in a cauldron

Step-by-step preparation

Cooking time: 1 day 3 hr

1. STEP 1

   

   Before you start cooking, you need to prepare the meat and vegetables. Cut the fat tail into medium pieces

2. STEP 2

   

   Cut lamb meat into large pieces

3. STEP 3

   

   Cut the onion into half rings

4. STEP 4

   

   Bell pepper on rings

5. STEP 5

   

   Tomato rings

6. STEP 6

   

   Carrot rings

7. STEP 7

   

   Melt the fat from the fat tail over low heat. Then remove the cracklings from the cauldron

8. STEP 8

   

   Place meat for frying over high heat

9. STEP 9

   

   After the meat, onions are added. Mix with meat and fry until the onion begins to release its juice and becomes soft

10. STEP 10

    

    After the onions, add the carrots and mix. Season, pepper and add cumin. After this, mix

11. STEP 11

    

    Next comes the tomato. We also add salt, pepper and cumin. Mix everything together. Leave until the tomato releases its juices to the dish. Simmer for about 10 minutes, stirring.

12. STEP 12

    

    Pour about 1.5 liters of clean water into the cauldron. And cook for half an hour over medium heat, brewing the zirvak.

13. STEP 13

    

    After the allotted time has elapsed. Reduce fire intensity to minimum. Add bell pepper, garlic and hot pepper.

14. STEP 14

    

    Spread the potatoes throughout the cauldron, immersing them in the zirvak. Cover the lid and leave to simmer on the lowest heat for 1 hour. Until the potatoes are cooked. After the specified time, the dish will be ready.