A one-pot slow braise of lamb layered with potatoes, carrots, cabbage, and tomatoes, cooked in its own juices without added water.
Ingredients
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700g lamb shoulder, cubed
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4 potatoes, quartered
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3 carrots, chunked
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1 small cabbage, quartered
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3 tomatoes, sliced
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2 onions, sliced
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2 bell peppers, sliced
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1 tsp cumin
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Salt and pepper
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Fresh dill
Instructions
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1
Layer the bottom of a heavy pot with onion slices.
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2
Add lamb in a single layer, season with cumin, salt, pepper.
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3
Layer carrots, potatoes, bell peppers, cabbage, then tomatoes on top.
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4
Cover with a tight-fitting lid. Cook on lowest heat for 2.5-3 hours.
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5
Do not open the lid during cooking — the steam cooks everything.
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6
Serve directly from the pot, garnished with fresh dill.
Did You Know?
The secret to damlama is patience — opening the lid even once releases precious steam and extends cooking time dramatically.