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Uzbekistan · Main dish
Uzbek Dimlama
Local name: Dimlama
An Uzbek stew of lamb and seasonal vegetables layered in a tightly sealed pot and slowly cooked in their own juices.
- Servings4
- Prep35 min
- Cooking2 h
- Total time2 h 35 min
- DifficultyEasy
About this dish
Dimlama is an Uzbek stew in which lamb, potatoes, onions and other vegetables are cut into large pieces, layered in a tightly covered pot and simmered slowly in their own juices. It is usually cooked in spring and summer, when vegetables are plentiful, and is served on a large plate and eaten with a spoon.
What makes the Uzbek version distinctive is that almost no water is added and the pot is never stirred: the vegetables absorb the juices and steam of the meat and each layer keeps its own flavour. Cumin, garlic and fresh herbs give it a simple but clear aroma.
Ingredients
Tick the ingredients off like a shopping list.
Meat
Vegetables
Spices and herbs
Method
Cut the lamb into 5-6 cm pieces, salt it and set aside while you prepare the vegetables.
Cut the onions, potatoes, carrots, cabbage, tomatoes, peppers and eggplant into large pieces; peel the garlic.
Heat the oil in a heavy pot with a lid, or a kazan, and brown the lamb over medium heat for about 15 minutes.
Add the onions and cook for 5 minutes until just softened.
Add the pepper and cumin, pour in 100 ml water, cover and simmer on low heat for 30 minutes.
Layer the carrots, eggplant and cabbage over the meat and salt lightly.
Add the peppers, potatoes and garlic, and put the tomatoes on top; do not stir. Cover tightly.
Cook on very low heat for about 60 minutes, until the meat and potatoes are tender; avoid lifting the lid.
Sprinkle with dill and cilantro, cover, remove from the heat and rest for 10 minutes.
Transfer to a large plate without mixing the layers too much and serve hot.
💡 Tips
- If the lid does not seal well, put a sheet of foil or a damp cloth under it to keep the steam in.
- Do not stir; keeping the layers intact stops the vegetables turning mushy.
- Cut the vegetables large so they survive the long cooking.
- Bone-in meat gives the juices much more flavour.
🛒 Can't find it abroad?
- Lamb — Use bone-in beef short rib or veal and add 20-30 minutes to the cooking time.
- Sunflower oil — For a richer taste, use 40 ml oil and 20 g butter instead of the full amount of oil.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
