Countries › Uzbekistan › Dimlama - layered Harvest stew
Dimlama - layered Harvest stew
Browned lamb, onions, vegetables and a final layer of cabbage to seal in the moisture.
Recipe from globaltableadventure ↗15 min
Prep
30 min
Cook
6
Serves
Ingredients
Other
1/2-1 lb lamb (, cubed -OR-)1 pieces
1/2-1 lb beef (, cubed)1 pieces
large onion (, sliced in quarter moons)1 pieces
small yellow potatoes (, cut in half)5 pieces
2-3 large carrot (, peeled and sliced)1 pieces
red bell pepper (, sliced into strips)2 pieces
large tomato (, cut in wedges)2 pieces
garlic (, quartered)5 cloves
green onion (, sliced)3 pieces
cumin seeds1.5 tsp
small green cabbage (, cut in hunks)1 pieces
salt1 pieces
pepper1 pieces
Method
01
Brown the lamb and onion in oil.
02
Layer on the veggies, being sure to season with salt and pepper as you go.
03
First, the potatoes, carrots, and peppers. Next, the tomatoes, garlic, green onion, and cumin seed. Finally, the cabbage.
04
You'll want to cut the cabbage in large wedges, then peel off the outer leaves to cover any gaps along the surface of the dimlama.
05
Cover tightly and simmer gently until all the vegetables are tender. Do not stir! Some recipes say 1 1/2 hours, but I found mine took closer to 2 1/2 hours. The cabbage takes the longest, so use that as your indicator of doneness.
06
Garnish with fresh cilantro, as desired