Ingredients
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500g lamb or beef (cut into medium-sized chunks)
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2 large onions (sliced)
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3 large carrots (sliced into thick rounds)
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4 medium potatoes (peeled and cubed)
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2 large tomatoes (sliced or chopped)
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1 small cabbage (cut into chunks)
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1 green bell pepper (sliced)
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3 cloves garlic (sliced or minced)
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2 tbsp vegetable oil
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1 tsp ground cumin
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1 tsp paprika
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Salt and pepper to taste
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2 bay leaves
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1 cup water or stock
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Optional Fresh parsley or cilantro for garnish
Directions
What is Dimlama?
Dimlama is a hearty, slow-cooked stew made with layers of:
- Meat (usually lamb, beef, or mutton)
- Vegetables like potatoes, carrots, onions, tomatoes, bell peppers, and cabbage
- Spices: Often includes black pepper, bay leaves, and sometimes cumin.
The dish is cooked in a pot or cauldron, allowing the flavors to meld together over low heat. It’s comforting, nutritious, and perfect for family gatherings.
Dimlama is a traditional and beloved stew originating from Central Asia, particularly Uzbekistan, and is popular in many neighboring regions influenced by Russian cuisine. This hearty dish is known for its rich, comforting flavors and its simple, rustic preparation. Dimlama combines tender meat, layered with a variety of fresh, seasonal vegetables and slow-cooked to perfection.
The dish typically consists of lamb or beef, along with potatoes, carrots, onions, cabbage, bell peppers, and tomatoes. These ingredients are carefully layered in a single pot and cooked slowly, allowing the flavors to blend seamlessly. Seasoned with garlic, cumin, bay leaves, and paprika, Dimlama offers a perfect balance of savory and aromatic notes. The slow cooking method ensures that the meat becomes tender while the vegetables retain their natural sweetness and texture.
Dimlama is often prepared during family gatherings or as a comforting meal during colder months, as it is both nutritious and filling. It’s a dish that brings together hearty meat, wholesome vegetables, and aromatic spices to create an unforgettable flavor profile. Traditionally served with fresh bread or a side salad, Dimlama is a satisfying and homely meal that warms the soul with every bite.
Nutritional Information (per serving):
Here’s an approximate nutritional breakdown for a typical serving of Dimlama (serves 4-6, based on common ingredients):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350–450 kcal |
| Protein | 25–30g |
| Carbohydrates | 30–35g |
| Fat | 15–20g |
| Fiber | 4–6g |
| Sugars | 4–5g |
Key Components:
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- Protein: From lamb, beef, or mutton.
- Carbohydrates: From potatoes, carrots, and other root vegetables.
- Fat: Derived from the meat and oil used in cooking.
- Fiber: Found in cabbage, carrots, potatoes, and other vegetables.
Note: Nutritional values can vary based on the choice of meat, portion size, and specific preparation methods. For precise measurements, adjust based on your ingredients or consult a nutritionist.
Steps
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1
Done
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Prep the potHeat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. |
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2
Done
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Cook the meatAdd the meat chunks and brown them on all sides. This step adds flavor to the stew. |
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3
Done
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Layer the ingredientsLower the heat and layer the vegetables in the following order: onions, carrots, potatoes, bell pepper, tomatoes, and cabbage. Sprinkle each layer lightly with salt, pepper, cumin, and paprika as you go. |
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4
Done
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Add garlic and bay leavesScatter the garlic slices and bay leaves on top of the layers. |
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5
Done
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Add liquidPour the water or stock into the pot. Do not stir; the layering ensures even cooking. |
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6
Done
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Cook gentlyCover the pot tightly with a lid and simmer over low heat for 1.5 to 2 hours. Check occasionally to ensure it doesn’t dry out, adding a bit more water if necessary. |
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7
Done
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ServeGently mix the layers just before serving to combine the flavors. Garnish with fresh parsley or cilantro, if desired. |
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8
Done
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Serving SuggestionsDimlama is best served hot with a side of: • Fresh bread (like Uzbek lepeshka) •A simple salad of cucumbers and tomatoes. Enjoy your hearty and delicious Dimlama! |
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