Dimlama

Main Dishes | Uzbek cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Dimlama

Ingredients

Salad Potatoes - 12 pieces
Lamb - 31.7 oz
Onion - 3 heads
Orange Bell Peppers - 2 pieces
Carrot - 1 piece
Courgette - 1 piece
Tomatoes - 4 pieces
Garlic - 1 head
White Cabbage - ¼ piece
Fatback - 5 pieces
Ground coriander - to taste
Mild Chili Spice - 1 piece
Herbs - to taste

Step by Step guide

Step 1

Layer finely chopped pieces of fatback at the bottom of the pot, followed by pieces of meat. Add salt and sprinkle with ground coriander (cumin is traditionally used, but my family does not consume it).

Step 2

Next, add the chopped onion, carrot cut into sticks, and bell pepper in large pieces. Add salt. Place whole potatoes and peeled tomatoes sliced into rounds. Add salt. Cut zucchini into rounds and add salt.

Step 3

Chop the cabbage coarsely, add salt, 'squeeze' it with your hands to release juice, and place it in the pot.

Step 4

Insert the whole head of garlic, the whole chili pepper, and a few sprigs of herbs, cover everything with whole cabbage leaves to keep all the steam inside, tightly cover with a lid, and cook on low heat for 1.5 to 2 hours.