Dimlyama

Cooking time:

4 hours 20 minutes

Active time:

15 minutes

Complexity:

Easy

Very easy to prepare, hearty and aromatic dish of Uzbek cuisine - our family is just a hit! Most of all, I like that you do not need to fry anything - the meat is simply stewed in vegetable juices and turns out to be very tender.

In the classic version, lamb is used, but you can also cook dimlyama and beef, most importantly, choose meat for stewing, with fat, veins, boars, it is such a piece that will become soft and juicy with prolonged languor, but tender loin or tenderloin will not work here, it will turn out dry and lose taste.

See all Meat category recipes

Recipe "Dimlyama"

Ingredients for 6 servings

lamb (shoulder, shank, neck) or beef (shoulder)

500 g

large eggplant

1 pc.

bell pepper

1-2 pcs.

potatoes

1 kg

big carrots

1 pc.

onions

1 pc.

white cabbage

200 g

tomatoes

2 pcs.

cilantro

bunch

zira (whole)

1 tbsp. spoon

salt

Step 1/10

You will need a thick-walled saucepan, duckling or cauldron, if suddenly there is a slow cooker - perfect! Cut the lamb into large pieces, salt, sprinkle with zira and lay on the bottom.

Step 2/10

Cut eggplant, potatoes, carrots and tomatoes into thick circles. Lay out the vegetables in layers (each layer needs to be salted, sprinkled with zira torn in the palms and add a few sprigs of cilantro along with the stems): onion cut into rings...

Step 3/10

... carrots...

Step 4/10

... tomatoes (tomato product can be used - about 200 ml)...

Step 5/10

... aubergines...

Step 6/10

... large pieces of bell pepper...

Step 7/10

... and potatoes.

Step 8/10

Put large pieces of cabbage in the last layer.

Step 9/10

Salt again and put the remaining cilantro, cover tightly with one or two whole leaves of cabbage. It remains to close everything with a lid and put on a very, very slow heat or in the oven at 90-100 C and forget about the pan for 4-5 hours.

Step 10/10

Cabbage leaves retain steam inside the dish, so vegetables and meat are saturated with the juices and aromas of each other, from long cooking they become the softest, but retain their shape and taste. You will understand that the dish is ready by the amazing aroma from the kitchen.

More hotly

For the holiday