Uzbek Dumlyama in a cauldron

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Lamb meat cut into large pieces

3. Step 3:

   

   Cut onion into half rings

4. Step 4:

   

   Bell Pepper Rings

5. Step 5:

   

   Tomato Rings

6. Step 6:

   

   Carrot Rings

7. Step 7:

   

   Melt the fat from the chicken on low heat. Then remove the pork rinds from the cauldron

9. Step 8:

   

   On high heat, lay the meat for frying

10. Step 9:

    

    After the meat, the onion is laid. It is mixed with meat and fried until the onion begins to give its juice, becomes soft

11. Step 10:

    

    After the onion, add the carrots, mix. Add salt, pepper and add cumin. After that , mix

12. Step 11:

    

    Next comes the tomato. We also salt, pepper and throw cumin. Mix everything together. We leave it until the tomato gives its juices to the dish. Simmer for about 10 minutes, stirring.

13. Step 12:

    

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

14. Step 13:

    

    At the end of the allotted time. Reduce the intensity of the fire to a minimum. Add bell pepper, garlic and hot pepper.

15. Step 14:

    

    Spread the potatoes all over 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.