Dimlama (Uzbek Layered Lamb and Vegetable Stew)
In short: Lamb and vegetables layered raw in a heavy pot and steamed in their own juices without stirring. A simple, fragrant Uzbek one-pot stew. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Dimlama means something close to steamed, and that is exactly how it cooks: lamb, onions and vegetables are stacked in a heavy pot with almost no liquid, covered tightly and left alone on low heat. The meat bastes the vegetables from below, and the vegetables give up water for the sauce. It is a favorite for late summer and autumn, when potatoes, cabbage, tomatoes and peppers are all in season.
Instructions
- Pour the oil into a heavy pot with a tight lid and spread half the onions over the bottom. Place the lamb on top and sprinkle with a third of the salt, cumin, coriander and pepper.
- Add the carrots, the remaining onions and another third of the seasoning. Layer the potatoes next, then the eggplant, seasoning each layer lightly.
- Top with the cabbage wedges, then the tomatoes, pepper and garlic. Sprinkle with the last of the seasoning and pour the water down the side of the pot.
- Cover with the lid, bring to a gentle simmer over medium heat, then lower to the lowest setting. Cook without stirring or lifting the lid for 1 hour 40 minutes.
- Check that the lamb is tender and the potatoes are soft. If the pot looks dry, add 50 ml (3 tbsp) hot water and cook 10 minutes more.
- Rest for 10 minutes, then lift out the meat and serve it with the vegetables, spooning the pot juices over. Scatter with dill and cilantro.
Tips
- Do not stir. The layers are the point, because the meat sits at the bottom and the delicate vegetables steam on top.
- Add a quartered quince or tart apple on top in autumn, as many Uzbek cooks do, for a gentle sweetness against the lamb.
Questions and answers
Can I make dimlama in the oven?
Yes. Cover the pot tightly and bake at 160°C (325°F) for about 2 hours. The vegetables stay a little firmer than they do on the stove.
Can I leave out the lamb?
Chicken thighs work and need only about 50 minutes, so shorten the cooking time. Beef short ribs also work but need about 1 hour longer than lamb to turn tender.
How do I store leftover dimlama?
Cool and refrigerate for up to 3 days. Reheat gently in a covered pan, since the potatoes break up if boiled hard.
How long does it take to make Dimlama (Uzbek Layered Lamb and Vegetable Stew)?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Dimlama (Uzbek Layered Lamb and Vegetable Stew)?
About 420 kcal per serving, with 18 g of protein, 32 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 32 g |
| Fat | 25 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 840 mg |
Estimated values, calculated from the ingredients.
