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.
Ingredients
800g lamb, bone-in pieces
4 potatoes, quartered
3 carrots, chunked
2 onions, sliced
300g cabbage, chopped
3 tomatoes, sliced
2 bell peppers, sliced
4 cloves garlic
Salt, pepper, and cumin
2 tablespoons oil
Instructions
1Heat oil in a heavy pot, brown lamb pieces.
2Layer onions over lamb.
3Add carrots, potatoes, cabbage, peppers, and tomatoes in layers.
4Season each layer with salt, pepper, and cumin.
5Tuck garlic cloves into layers.
6Seal pot tightly with lid, cook on lowest heat for 70 minutes.
7Do 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.