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Dimlama (Harvest Stew from Uzbekistan)

From Miami County Locally Grown

<p>I have an adventurous friend who likes to cook international dishes. She told me you have got to try dimlama &#8211; its delicious! So I made it and she is right! The cumin / garlic seasoning and layering the vegetables gives it a unique flavor.</p> <p>I highly suggest you open up the webpage before making the stew. The pictures will make your mouth water and they show you how big to cut the veggies.</p>
Source: (Entered by Becky Parr)
Serves: 6

1/2 - 1 lb lamb, cubed or beef, cubed
1 large onion, sliced in quarter moons
5 small yellow potatoes, cut in half
2 - 3 large carrots, peeled and sliced
2 red bell peppers, sliced into strips
2 large tomatoes, cut in wedges
5 cloves garlic, quartered
3 green onions, sliced
1.5 tsp cumin seeds
1 small head green cabbage, cut in hunks
salt to taste
pepper to taste
cilantro for garnish

Step by Step Instructions
  1. Brown the lamb or beef and onion in oil.
  2. Layer on the veggies. Sprinkle with salt and pepper as you go: a. First, the potatoes, carrots and peppers. b. Then, the tomatoes, garlic, green onion, and cumin seed. c. Finally, the cabbage. Cut the cabbage in large hunks, then peel off the outer leaves to cover any gaps along the surface of the dimlama.
  3. Cover tightly and simmer gently until all the vegetables are tender (about 1.5 - 2.5 hours). Do not stir! Note this recipe does not use any broth. The only liquid used in the cooking is from the veggies and meat. There are enough juices that I did not see any scorching.
  4. Garnish with fresh cilantro, if desired.