Dimlama
8 servings
120 minutes
Dimlama is a traditional dish of Uzbek cuisine that delights with its rich flavor and aroma. It is prepared using the slow-cooking method, where all ingredients gradually reveal their taste qualities. Historically, dimlama was the food of nomads, allowing for a hearty and nutritious meal without much hassle. At its core are tender lamb, juicy vegetables, and spices that create a rich broth during the slow cooking process. Potatoes absorb the meat juices while cabbage adds a light sweetness and softness to the dish. It is an ideal option for family dinners and festive gatherings where warmth, comfort, and deep flavor are important. Dimlama is served hot, filling the home with the aromas of Eastern spices and awakening the appetite.
1
Place finely chopped pieces of fat at the bottom of the pot, then add pieces of meat on top. Salt it and sprinkle with ground coriander (originally cumin is required, but my family doesn't use it).
- Salo (cured pork fat): 5 piece
- Lamb: 900 g
- Ground coriander: to taste
2
Next - chopped onion, carrot in sticks, bell pepper in large pieces. We salt it. Whole potato, tomatoes peeled and sliced into rounds. We salt it. Zucchini sliced into rounds, we salt it.
- Onion: 3 heads
- Carrot: 1 piece
- Bell pepper: 2 pieces
- Potato: 12 pieces
- Tomatoes: 4 pieces
- Zucchini: 1 piece
3
We chop the cabbage coarsely, salt it, 'squeeze' it with our hands to release the juice, and then put it in the cauldron.
- White cabbage: 0.3 piece
4
Insert a whole head of garlic, a whole hot pepper, several sprigs of herbs, cover everything with whole cabbage leaves to keep the steam inside, tightly close the lid and cook on low heat for 1.5–2 hours.
- Garlic: 1 head
- Chili pepper: 1 piece
- Fresh herbs: to taste
5
Next, we remove the cabbage leaves, garlic, pepper, herbs, and arrange the dimlama on plates.
