Video: https://www.youtube.com/shorts/ee-6EegfnyI
Participant in the competition “Cuisines of the World”. Dimlama is one of the most popular dishes in Uzbekistan. The combination of meat with a lot of vegetables and herbs makes this dish not only tasty and healthy but also festively elegant. The peculiarity of dimlama is that all vegetables are cut very large, laid in layers, and simmered for a long time along with the meat. And, of course, a wonderful bouquet of spices plays an important role: kinase, cumin, paprika, and red hot pepper. This combination is often used in Uzbek cuisine and adds a unique flavor to dishes.
Ingredients
1 kg of lamb or beef pulp
1 kg of cabbage
5 medium carrots
6 medium tomatoes
9–10 medium potatoes
6 medium-sweet peppers
4-5 medium onions
3 heads of garlic
dill, parsley, and cilantro
100 ml of vegetable oil
cumin, coriander, paprika, and red hot pepper
bay leaf, salt
purple basil and cilantro, for serving
Step-by-STEP
Cut the onions and tomatoes into half rings.
Cut the potatoes into two or four parts, and each carrot into five or six parts. Cut the sweet pepper into strips.
Chop the greens.
Cut the head of cabbage into 8 pieces, removing the stalk (I cut it into smaller pieces). Remove the top layers of peel from the garlic, leaving the heads intact.
Prepare the spices. Grind the coriander and cumin in a mortar; add paprika and red hot pepper.
Cut the meat into medium pieces.
Heat oil in a cauldron, saucepan, or thick-bottomed pan. Fry the meat in it over high heat until golden brown.
Add the onion to the meat and fry, stirring, until light yellow.
Add tomatoes. While frying them, add the spice mixture and reduce the heat a little. Simmer the meat with onions and tomatoes for 5 minutes.
Dip the garlic into the frying pan and simmer it there.
Next, layer the carrots and sweet peppers.
Lay out the cabbage. Salt the cabbage and place a bay leaf and some of the greens on it.
Layer the potatoes and remaining herbs on top.
Pour in two glasses of boiled, salted water. Close the cauldron tightly with the lid. Reduce the heat to low and simmer for 1.5 hours.
You can serve this dish in a large common dish or in portions in kasa, along with the resulting sauce. Sprinkle fresh, chopped herbs on top. Bon appetit!
Thank you very much for your attention.
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