👨‍🍳 作り方

1. 1

   In a heavy-bottomed pot or Dutch oven (ideally a kazan), heat the oil or lamb fat over medium-high heat. Sear the meat chunks until browned on all sides. Remove meat and set aside.

2. 2

   Layer the ingredients in the pot in the following order: half of the onions, all the carrots, half of the potatoes, half of the bell peppers, half of the tomatoes, half of the cabbage, and then the seared meat. Sprinkle with half of the cumin, coriander, salt, and pepper.

   💡 プロのコツ: Layering is key to even cooking and flavor distribution.
3. 3

   Add the remaining onions, carrots, potatoes, bell peppers, tomatoes, and cabbage on top of the meat. Sprinkle with the remaining spices, salt, and pepper.

   💡 プロのコツ: Ensure the ingredients are not packed too tightly, allowing steam to circulate.
4. 4

   Tuck the unpeeled garlic cloves and the chopped cilantro and dill stems (reserving some leaves for garnish) among the layers.

5. 5

   Cover the pot tightly with a lid. If the lid is not tight, you can seal it with dough or foil. Place the pot over very low heat. Traditionally, dimlama is cooked over embers, so aim for the lowest possible heat.

   💡 プロのコツ: The goal is to gently steam the ingredients, not boil them.
6. 6

   Cook for at least 3 hours, or until the meat is fall-off-the-bone tender and the vegetables are soft and have released their juices. Do not stir the dimlama during cooking.

   💡 プロのコツ: Resist the urge to lift the lid frequently, as this releases steam and prolongs cooking time.
7. 7

   Once cooked, carefully open the lid. The juices released from the ingredients will form a rich broth. Gently stir the dimlama, distributing the meat and vegetables.

   💡 プロのコツ: The juices are incredibly flavorful and form the sauce.
8. 8

   Serve hot, garnished with fresh dill and cilantro leaves. It is often served with fresh Tajik bread (non).