Damlama

Ingredients

Meat

• 1.2 kglamb or beef, on the bone and in large pieces
• 200 glamb fat, if available

Layers

• 3onions, thickly sliced
• 3carrots, in rounds
• 4potatoes, in thick chunks
• 4tomatoes, sliced
• 1whole cabbage, cut into wedges
• 2peppers, sliced
• 1 headof garlic, whole

Seasoning

• 1 tbspcumin seeds
• 1 tspblack pepper
• 2bay leaves
• salt
• a large bunch of dill and coriander

Also

• no added water, or a very small splash

To serve

• from the pot, with bread and tea

Directions

1. Use the heaviest pot you own with a tight-fitting lid, ideally a cast iron kazan. If the lid is loose, seal it with foil or with a strip of dough around the rim.
2. Lay pieces of lamb fat or a little oil in the bottom of the pot first. That layer of fat is what stops the meat catching and it renders up through everything above.
3. Season each layer as you build it rather than only at the top. This matters because the dish is never stirred, so salt added at the top would stay there.
4. Add no water at all if the vegetables are fresh and juicy. A small splash is acceptable if the tomatoes are poor, and it should be a splash rather than a cup.
5. Put the lid on tightly and cook over a low heat for two hours or more.
6. Start it over a moderate heat for the first fifteen minutes to get the steam going, then reduce it. Now the rule about lifting the lid.
7. Spoon the juices from the bottom over everything. Scatter chopped dill and coriander over generously off the heat. Serve it from the middle of the table with bread and green tea.

Technique

• No water is added at all; the vegetables provide all the liquid.
• Season each layer, since the dish is never stirred.
• The cabbage on top acts as a seal holding the steam below.

Substitutions

• Beef in place of lamb.
• Oil in place of lamb tail fat.

Variations

• With quince or apple among the layers, which is done in some regions.
• Made with chicken, which is quicker.
• Turned out whole onto a platter.

History

Layered pot of meat and vegetables steamed slowly without added water.

Frequently asked questions

What is Damlama?

Damlama is a main from Tajikistan: layered meat and vegetables steamed in their own juices. Layered pot of meat and vegetables steamed slowly without added water.

How long does Damlama take to make?

Damlama takes 30 min of preparation and 2 hr of cooking. The recipe makes 8 servings. It is rated medium to make.

What can I substitute in Damlama?

Yes, within limits. Beef in place of lamb. Oil in place of lamb tail fat.

What is the most important thing to get right in Damlama?

Season each layer as you build it rather than only at the top. This matters because the dish is never stirred, so salt added at the top would stay there.