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🍲 Uzbek Damlama Stew

430 kcal · 150 min · 4 servings

Ingredients

• 100 ml vegetable oil (for frying)
• 0.5 kg lamb meat
• 5 onion(s)
• 500 g tomato(es)
• 200 g carrot(s)
• 3 potato(es)
• 2 bell pepper(s)
• 1 eggplant(s)
• 0.5 white cabbage
• 5 clove(s) garlic
• 1 bunch dill
• 1 bunch cilantro greens
• 1 bunch parsley
• 1 tsp cumin
• 2 bay leaf(s)
• 2 chili pepper(s)
• salt and pepper

Instructions

1. 1. Cut the lamb meat into small, bite-sized cubes.
2. 2. Finely chop one onion.
3. 3. Heat oil in a pot.
4. 4. Fry the meat together with the chopped onion in the hot oil.
5. 5. Season the mixture with salt and pepper.
6. 6. Add bay leaves and cumin to the meat.
7. 7. Slice the remaining vegetables and onions.
8. 8. Place a layer of onion slices on top of the meat.
9. 9. Add a layer of carrot slices.
10. 10. Place a layer of pepper slices on top.
11. 11. Spread a layer of tomato slices.
12. 12. Add a layer of eggplant slices.
13. 13. Cover the entire layering with white cabbage leaves.
14. 14. Place the potato slices on top of the cabbage leaves.
15. 15. Roughly chop fresh herbs.
16. 16. Sprinkle the chopped herbs over the potatoes.
17. 17. Place whole garlic cloves on top.
18. 18. Place both chili peppers in the pot.
19. 19. Cover everything with another layer of white cabbage leaves.
20. 20. Close the pot very tightly so that no steam can escape.
21. 21. Heat the pot initially on high heat.
22. 22. Wait until the liquid that forms is bubbling and boiling.
23. 23. Turn the stove down to the lowest setting.
24. 24. Let the stew simmer gently for one and a half to two hours.

Nutrition per serving

• kcal: 430
• Protein: 29 g · Fett/Fat: 23 g · Carbs: 27 g