A magnificent one-pot dish where layers of lamb, potatoes, cabbage, tomatoes, and peppers steam together in their own juices without added water, creating concentrated flavors.
Ingredients
800g lamb shoulder, cubed
4 potatoes, thickly sliced
Half head cabbage, wedged
3 tomatoes, sliced
2 bell peppers, sliced
2 onions, sliced
2 carrots, chunked
1 head garlic, halved
2 tsp cumin
1 tsp coriander
Salt and pepper
Fresh basil leaves
2 tbsp vegetable oil
Instructions
1Oil the bottom of a heavy pot, then layer sliced onions evenly across the base to prevent sticking and add a sweet foundation.
2Layer lamb cubes over onions, season with cumin, coriander, salt, and pepper, then add carrots and potatoes in successive layers.
3Place cabbage wedges, sliced bell peppers, and tomato slices on top, tuck in the halved garlic head, and scatter fresh basil.
4Seal the pot with a tight-fitting lid, place over the lowest possible heat, and cook for two hours without opening the lid.
5The vegetables release enough moisture to steam everything perfectly — resist the temptation to peek or stir during the cooking time.
6Carefully transfer to a large platter maintaining the layers, letting everyone see the beautiful mosaic of vegetables and tender meat.
Did You Know?
The cardinal rule of dimlama is never lifting the lid during cooking — the dish relies entirely on trapped steam from the vegetables own juices.