Dimlama
Dimlama, from above
Non vegUzbekistan

Dimlama

Layers of meat and vegetables steamed in their own juices. No water, no stirring, no fuss.

120 minTime
25 gProtein each
mildSpice
A pot in layers2 chapters · 1 min read

Make it your way

Grandma's wayLayered meat and vegetables in a kazan, cooked in their own juices.
The original
489kcalsame
25 gproteinsame
8 gfibresame
120minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)700 g, chunks
Onion3, rings
Carrot3, thick slices
Potato5, halved
Cabbage½ small, wedges
Tomato3, sliced
Capsicum (green capsicum, green bell pepper)2, sliced
Brinjal (eggplant, aubergine)1, chunks
Garlic1 head
Cumin seeds1½ tsp
Cooking oil (vegetable oil)2 tbsp
Saltto taste
Coriander leaves (cilantro)to garnish

Method

4 steps
  1. 1Heat oil in a heavy pot or kazan and brown the lamb on all sides.
  2. 2Layer onion, carrot, potato, brinjal, capsicum, tomato and garlic over the meat, seasoning each layer with salt and cumin.
  3. 3Top with cabbage wedges, cover tightly and cook on the lowest heat without lifting the lid.
  4. 4Lift out in layers, cabbage first, meat last, and spoon the juices over. Scatter with coriander.
Serve it like this

Serve in deep bowls, layers intact, with herbs on top. Non bread on the side.

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Make it a meal

What goes with Dimlama: a bread or rice, a side, something to drink and something sweet.

Bread or rice Obi non120 min
Bread or rice Methi thepla40 min
On the side Achichuk10 min
On the side Bhindi masala35 min
To drink Kokum sharbat25 min
Something sweet Sakkarai pongal45 min
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