Uzbekistani recipe
How to make Dimlama
Dimlama
The whole country
A slow stew of meat and vegetables layered in a tightly closed pot and cooked in their own juices, with no water added. Potatoes, carrots, onions, cabbage, peppers, aubergines and tomatoes are all common. It is made most often in spring and summer, when vegetables are plentiful.
Ingredients
- 700 g lamb or beef, in large chunks
- 3 tablespoons sunflower oil
- 2 onions, sliced into rings
- 3 carrots, in thick slices
- 4 potatoes, halved
- 1 aubergine, in thick slices
- 2 sweet peppers, in large pieces
- 3 tomatoes, in thick slices
- Half a small white cabbage, cut into wedges
- 4 garlic cloves, 1 teaspoon cumin seeds, salt and pepper
- A bunch of dill or coriander
Method
- Pour the oil into a large heavy pot with a tight lid. Lay the meat in the bottom and season it with salt, pepper and half the cumin.
- Add the vegetables in layers: onions, carrots, potatoes, aubergine, peppers, garlic and tomatoes, seasoning each layer lightly with salt and cumin.
- Cover the top with the cabbage wedges, which act as a lid and keep the steam in. Do not add water.
- Close the pot tightly, bring it to a sizzle over a medium heat for 10 minutes, then turn the heat to very low and cook for about 2 hours without lifting the lid.
- Arrange the meat and vegetables on a large dish, pour over the juices and scatter with chopped herbs.
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