A layered one-pot stew of lamb, potatoes, carrots, cabbage, and tomatoes, slow-cooked in its own juices with no added water. A hearty family meal.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat oil in a heavy pot, brown lamb pieces.
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2
Layer onions over lamb.
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3
Add carrots, potatoes, cabbage, peppers, and tomatoes in layers.
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4
Season each layer with salt, pepper, and cumin.
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5
Tuck garlic cloves into layers.
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6
Seal pot tightly with lid, cook on lowest heat for 70 minutes.
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7
Do not open lid during cooking. Serve directly from the pot.
Did You Know?
The secret to perfect dimlama is never lifting the lid during cooking. The sealed pot creates a pressurized environment where vegetables release their juices, braising the meat without any added liquid.
Chef's Notes
Equipment Tips
- heavy-bottomed pot with lid
- sharp knife
The Story Behind Dimlama
Dimlama represents the practical genius of Kyrgyz home cooking. By layering meat and vegetables in a sealed pot and cooking over low heat, the dish essentially braises itself, requiring no attention once assembled.
The technique is ideally suited to the Kyrgyz lifestyle, where a pot could be set on coals in the morning and left to cook while the family tended livestock. The result is extraordinarily tender meat and vegetables infused with concentrated flavors.
Modern dimlama has incorporated vegetables introduced in the Soviet era, such as cabbage and bell peppers, creating a more diverse dish than the original nomadic version.
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