DimlamaLamb and Vegetable Stew
An Uzbek dimlama of lamb and layered vegetables cooked gently in a covered pot until tender. The vegetable selection varies by season.
Prep
25m
Cook
1h 30m
Serves
5
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 600gLamb Shoulder (cut into large chunks)
- 40mlSunflower Oil
- 200gOnion (thickly sliced)
- 200gCarrot (cut into thick slices)
- 500gPotato (peeled and cut into large chunks)
- 300gGreen Cabbage (cut into wedges)
- 250gTomato (cut into wedges)
- 150gGreen Bell Pepper (cut into strips)
- 10gGarlic (roughly chopped)
- 2pcsBay Leaf
- 4gCumin Seeds
- 3gBlack Pepper (coarsely ground)
- 10gSalt
- 500mlWater
- 10gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the sunflower oil in a heavy pot over medium heat. Add the lamb shoulder and brown it lightly.
- 02
Add the onion and cook until it softens, then add the carrot.
- 03
Layer in the potato, green cabbage, tomato, and green bell pepper over the lamb.
- 04
Scatter over the garlic, bay leaves, cumin seeds, black pepper, and salt.
- 05
Pour in the water, cover tightly, and cook over low heat until the lamb is tender and the vegetables are soft and silky.
- 06
Let the stew rest briefly, then sprinkle with fresh dill before serving.
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