Dimlama - Uzbek Stew
Dimlama is an Uzbek stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (mutton or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, also carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate and eaten with a spoon.
- 500 g lamb or beef, large pieces 30-50 g each
- 2 large onion, chopped
- 2 medium carrot, chopped
- 1 medium turnip, chopped
- 1 medium capsicum, chopped
- 2 medium yellow squash, chopped
- 1 medium eggplant, chopped
- 3 large potatoes, chopped
- 2 large ripe tomatoes, chopped
- 4 cloves garlic
- 4 tablespoon canola oil
- salt, pepper and cayenne pepper, to taste
- Heat the oil in large heavy saucepan (or in Dutch oven). Add the meat and fry it for 10 minutes, steering occasionally.
- Add onion, carrot, turnip, capsicum, squash, eggplant, potatoes and garlic to the meat and cover with water. Bring it to the boil and then simmer on low heat for 90 minutes. Do not mix vegetables while cooking.
- Add fresh parsley and coriander then serve.
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