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Dimlama (Uzbek Meat and Vegetable Stew)

Uzbek · Dinner · Easy

Dimlama (Uzbek Meat and Vegetable Stew)

Total
2 hr 25 min
Prep
25 min
Serves
6
Calories
390
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Lamb, potatoes and cabbage steam in layers over sweet tomatoes, making an Uzbek one-pot meal with tender vegetables and concentrated juices.

The vegetables supply most of the cooking liquid in Dimlama (Uzbek Meat and Vegetable Stew). A canopy of cabbage leaves traps moisture over the layers, so the lamb softens slowly and the potatoes take on the juices beneath them.

Use a heavy pot with a tight lid and keep the heat low. Tomatoes and onions belong near the bottom, where their moisture protects the meat before the upper vegetables begin to release their own.

HeartySavoryMildOne PotComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Brown the lamb shoulder for , turning until colored on several sides.

  2. Reduce to low heat. Layer the onion and tomato over the lamb, then add carrot, potato, bell pepper and garlic. Sprinkle the cumin seeds, salt and black pepper between the layers.

  3. Pour the water around the edge and cover the vegetables with the cabbage leaves. Fit the lid tightly and cook over very low heat for until the lamb is fork-tender and the potatoes are soft; check once for scorching and add a splash of water only if the pot is dry.

  4. The lamb should have passed 145°F. Rest off the heat for , then lift the vegetables and meat onto a platter in broad layers. Spoon over the juices and scatter with dill.

Forkue tips

  • A small initial splash of water protects a home stovetop pot; the vegetables should provide the rest. Avoid a wide, shallow pan that loses moisture too quickly.

Storing and reheating

Refrigerate meat and vegetables in their juices for up to 3 days. Reheat covered over low heat, lifting rather than stirring the vegetables so they stay whole.

Kitchen gear

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Nutrition per serving, estimated

390Calories
25gProtein
34gCarbs
17gFat

Photo: mismailovs from West Lafayette, US, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Dimlama (Uzbek Meat and Vegetable Stew): FAQ

Can I use beef instead of lamb?

Yes, beef chuck works well. Keep the same large pieces and extend the gentle cooking if needed until the meat is fork-tender.

Should I stir dimlama while it cooks?

Leave the layers intact during cooking. The cabbage traps steam, and stirring breaks the softened vegetables into the liquid below.

How do I store and reheat Dimlama (Uzbek Meat and Vegetable Stew)?

Refrigerate meat and vegetables in their juices for up to 3 days. Reheat covered over low heat, lifting rather than stirring the vegetables so they stay whole.

How long does Dimlama (Uzbek Meat and Vegetable Stew) take?

About 2 hr 25 min in total: 25 min prep and 2 hr cooking.

What do I need to make Dimlama (Uzbek Meat and Vegetable Stew)?

The key ingredients are lamb shoulder, onion, tomato, carrot, potato and bell pepper, plus pantry basics.

Any tips for Dimlama (Uzbek Meat and Vegetable Stew)?

A small initial splash of water protects a home stovetop pot; the vegetables should provide the rest. Avoid a wide, shallow pan that loses moisture too quickly.

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