Dimlama | FoodieAtlas

Ingredients

1 lb (450 g) beef or lamb, cut into chunks
2 large potatoes, peeled and cut into chunks
2 large carrots, peeled and sliced
2 large onions, sliced
1 medium cabbage, cut into wedges
2 bell peppers, sliced
2 tomatoes, chopped
1 eggplant, peeled and cut into chunks (optional)
3 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup (60 ml) vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and black pepper to taste
1 cup (240 ml) water or beef broth
Fresh dill or cilantro, chopped (for garnish)

Instructions

Prepare the Ingredients

Wash and chop all the vegetables as indicated in the ingredients list.

Layer the Ingredients

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the chunks of beef or lamb and brown on all sides.

Layer the sliced onions on top of the meat.

Add the minced garlic, then layer the potatoes, carrots, bell peppers, tomatoes, eggplant (if using), and cabbage wedges on top.

Season and Add Liquid

Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the layers.

Mix the tomato paste with the water or beef broth and pour it over the vegetables and meat.

Cook the Dimlama

Cover the pot with a tight-fitting lid and reduce the heat to low.

Let the dimlama cook gently for about 1.5 to 2 hours, or until the meat and vegetables are tender. Do not stir the stew while it is cooking to keep the layers intact.

Serve

Carefully ladle the dimlama into serving bowls, trying to keep the layers of meat and vegetables intact.

Garnish with chopped fresh dill or cilantro.

Note: Dimlama is a traditional Uzbek stew that showcases a variety of vegetables and meat, slow-cooked to perfection. It is a hearty and flavorful dish that is perfect for a comforting meal.