Dimlama

About This Recipe

Dimlama is the most relaxed dish in the Uzbek repertoire — layers of lamb, vegetables and herbs are packed into a heavy pot and cooked under a tight lid so everything steams in its own released juices. No water is added at the start; the moisture from the vegetables is enough. The result is astonishingly tender meat and intensely flavoured vegetables suffused with lamb fat.

Ingredients

Serves 6

• 800 glamb(bone-in, cut into chunks)
• 2 largeonions(thickly sliced)
• 3 mediumpotatoes(quartered)
• 2carrots(thickly sliced)
• 2bell peppers(cut into strips)
• 3 mediumtomatoes(halved)
• 1 small headcabbage(quartered)
• 1 headgarlic(cloves separated, unpeeled)
• 1 tspground cumin
• 1 tspcoriander
• 1 tspblack pepper
• 1 tspsalt
• 2 tbspvegetable oil

Instructions

1. 1

   Layer lamb

   Heat oil in a heavy pot. Add lamb pieces in a single layer. Season with half the spices and salt.

2. 2

   Layer vegetables

   Layer onions, then carrots, then potatoes, then peppers, then tomatoes and cabbage on top of the lamb. Scatter garlic between layers. Season each layer lightly.

3. 3

   Seal and cook

   Put a sheet of foil under the lid to create a tight seal. Cook on the lowest heat for 80–90 minutes. Do not lift the lid for the first 60 minutes.

4. 4

   Check

   Check that meat is very tender and vegetables are cooked through. If not, continue 15 more minutes.

5. 5

   Serve

   Serve directly from the pot or transfer to a large platter, placing meat at the base with vegetables on top.

Variations

• •

  Add aubergine and courgette for a summer version.

• •

  Use beef instead of lamb for a milder flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. The flavours deepen overnight.

Frequently Asked Questions