Dimlama (Uzbek-Style Stew)
Dimlama is a slow-cooked stew, traditionally made in a kazan (heavy pot), featuring layers of meat, vegetables, and herbs. While more commonly associated with Uzbekistan, it's a beloved dish in Tajikistan as well, prepared with regional variations.
🧂 Ingredients
- 1 kg Beef or Lamb(bone-in, cut into large chunks)
- 4 large Onions(sliced thickly)
- 4 large Carrots(cut into thick rounds)
- 1 kg Potatoes(large, quartered)
- 1 medium head Cabbage(cut into large wedges)
- 2 large Bell Peppers(cored and cut into large pieces)
- 500 g Tomatoes(sliced)
- 1 head Garlic(separated into cloves, unpeeled)
- 1 bunch Cilantro(stems and leaves, roughly chopped)
- 0.5 bunch Dill(roughly chopped)
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- to taste Salt
- to taste Black pepper(freshly ground)
- 3 tbsp Vegetable oil or Lamb fat
👨🍳 Instructions
- 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
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.
💡 Tip: Layering is key to even cooking and flavor distribution. - 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.
💡 Tip: Ensure the ingredients are not packed too tightly, allowing steam to circulate. - 4
Tuck the unpeeled garlic cloves and the chopped cilantro and dill stems (reserving some leaves for garnish) among the layers.
- 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.
💡 Tip: The goal is to gently steam the ingredients, not boil them. - 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.
💡 Tip: Resist the urge to lift the lid frequently, as this releases steam and prolongs cooking time. - 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.
💡 Tip: The juices are incredibly flavorful and form the sauce. - 8
Serve hot, garnished with fresh dill and cilantro leaves. It is often served with fresh Tajik bread (non).
💡 Pro Tips
- ✓Use a heavy-bottomed pot with a tight-fitting lid for best results.
- ✓The quality of the meat and vegetables significantly impacts the final flavor.
- ✓Dimlama is often considered better the next day, as the flavors meld further.
🔄 Variations
- Add quince or dried apricots for a touch of sweetness.
- Use a mix of lamb and beef for added depth of flavor.