Dimlama

Uzbek Dimlama (Layered Meat and Vegetable Stew)

A classic Uzbek one-pot stew in which meat and vegetables are layered in a heavy pot and slow-cooked in their own juices until meltingly tender.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4-6

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) lamb shoulder or beef chuck, bone-in preferred, cut into large chunks; chicken thighs work as a lighter substitute
• •60 g (¼ cup) lamb tail fat, or 2 tablespoons ghee/lard, traditional for richness
• •500 g (1 lb 2 oz) potatoes, waxy or all-purpose, peeled and cut into large wedges
• •300 g (10½ oz) onions, sliced into thick half-rings
• •400 g (14 oz) ripe tomatoes, or 3 tbsp tomato paste; fresh is most traditional
• •1 head garlic, whole head, peeled but cloves kept whole
• •2 whole bell peppers, red or green, quartered
• •2 whole carrots, optional, cut into thick rounds
• •300 g (10½ oz) cabbage, optional, cut into large wedges
• •15 g (1 tbsp) salt, or to taste
• •5 g (1 tsp) ground cumin, essential Uzbek spice
• •3 g (½ tsp) ground black pepper
• •3 g (½ tsp) ground coriander seeds, optional but authentic
• •1 bunch (1 small bunch) fresh cilantro or dill, for serving
• •100 ml (scant ½ cup) water, only if needed; vegetables release their own juices

Steps

1. 1 Prepare the meat: If using lamb tail fat, render it in a heavy-bottomed pot or traditional kazan over medium heat until melted and the bottom is coated in fat. Otherwise, heat the ghee or lard.
2. 2 Sear the meat chunks in the fat for 5-7 minutes, turning to brown on all sides. Remove and set aside.
3. 3 Build the layers in the same pot in this traditional order: spread the sliced onions evenly across the bottom to form a protective bed.
4. 4 Place the seared meat on top of the onions and sprinkle with the salt, cumin, black pepper and coriander.
5. 5 Arrange the carrot rounds (if using) over the meat, then place the whole garlic cloves and quartered bell peppers around the edge.
6. 6 Add the cabbage wedges (if using), then lay the tomato slices or dollops of tomato paste on top, and finish with the potato wedges as the top layer.
7. 7 Cover the pot with a tight-fitting lid. Reduce heat to the lowest setting and cook undisturbed for 75-90 minutes. Do not stir - the layering is what defines dimlama. Only add the 100 ml of water if the pot begins to stick before the vegetables release their juices.
8. 8 Check doneness: the lamb should reach an internal temperature of at least 85°C / 185°F and pull cleanly from the bone. Potatoes should be tender when pierced.
9. 9 Let the pot rest, covered, off the heat for 10 minutes so the layers settle and juices redistribute.
10. 10 To serve, gently lift out the vegetables and meat with a slotted spoon, preserving the layer structure on a large platter, or spoon straight from the pot. Sprinkle generously with fresh cilantro or dill. Serve hot with flatbread (non or lepyoshka) and a simple salad of sliced onions and tomatoes.