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Dimlama
Dimlama: lamb and summer vegetables steamed in their own juices
Dimlama is what Uzbek families cook at the end of summer, when the markets of the Fergana Valley are piled with cabbage, aubergine, peppers and tomatoes. Everything goes into one heavy pot in layers, lamb at the bottom, and the lid stays on for nearly two hours while the vegetables slowly give up their juice and become the sauce. There is no added water, so the flavour is deep and sweet. People eat it straight from shallow bowls with non bread. The biggest error is lifting the lid to check; the steam escapes, the vegetables stew dry and the bottom can catch. Chef's tip: seal the lid with a damp tea towel or a strip of foil so no steam gets out.
- Total time
- 140 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Fresh ingredients (10)
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Method
0/9 doneStep 1: Heat 2 tbsp sunflower oil in a heavy casserole or kazan with a tight lid over a medium-high heat. Add 2 ¼ lb lamb shoulder or neck on the bone in one layer and brown it for 8 minutes, turning, until well coloured.
8 minStep 2: Scatter half of 3 onions over the meat, then half of 1 tsp cumin seeds, a third of ¾ tsp salt and half of ½ tsp black pepper.
Step 3: Layer in 3 carrots, 1 ⅓ lb potatoes and 1 aubergine, then the rest of 3 onions. Season with another third of ¾ tsp salt.
Step 4: Add 2 red peppers, then 4 tomatoes. Push 1 bulb garlic and 1 small green chilli into the middle. Season with the rest of 1 tsp salt, 1 tsp cumin seeds and ½ tsp black pepper.
Step 5: Cover the top completely with ½ white cabbage wedges; they act as a second lid and keep the steam in. Press down firmly. Do not add water.
Step 6: Cover with the lid and seal it with a damp tea towel or foil. Cook over a medium heat for 10 minutes until you hear it bubbling, then turn it right down.
10 minStep 7: Cook on the lowest heat for 1 hour 30 minutes without lifting the lid. The pot will fill with juice from the vegetables.
90 minStep 8: Open the pot carefully, away from your face. The lamb should come away from the bone with a spoon and the potatoes should be soft right through. If not, cover again for 15 minutes.
Step 9: Scatter ⅔ oz fresh dill and coriander over the top, then serve in shallow bowls, a bit of every layer with plenty of juice, and squeeze the soft garlic onto the meat. Cool leftovers within 2 hours and refrigerate for up to 3 days.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 32 g
- Carbs
- 30 g
- Fat
- 30 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dimlama take?
- About 140 minutes in total: 30 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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