Uzbek-style dimlama
Description
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Instructions
- 1
Step 1
Wash the meat and cut it into pieces three to four centimeters in size. It's best to choose lean cuts; lamb or beef tenderloin works very well. Heat sunflower oil in a heavy-bottomed cauldron, then add the meat pieces. Sear them over high heat until a brown crust forms.
- 2
Step 2
Peel and slice the onion into half-rings. For this dish, you can use the common yellow onion that we are all familiar with. Add it to the meat and fry again until the onion becomes soft and translucent.
- 3
Step 3
Blanch the tomatoes with boiling water, then peel them. Cut each tomato into four pieces. If the tomatoes are large, cut them into six pieces. Add the tomatoes to the meat with the onion. Grind all the spices in a mortar and add them to the pot. You can also use a ready-made spice mix sold in packets. Mix the ingredients, cover with a lid, and simmer for five minutes.
- 4
Step 4
Then take the garlic heads, without peeling them, and place them into the pot. Arrange the garlic heads on the dish so that they stick out slightly. This way, the garlic will impart its entire aroma to the dish.
- 5
Step 5
Peel the carrots and chop them coarsely. Remove the seeds and stem from the sweet pepper and cut the pepper into fairly large pieces as well. Place all the ingredients into a cauldron.
- 6
Step 6
Now it's time for the cabbage. Instead of finely shredding the regular white cabbage, cut it into large, distinctive wedges to create a half-moon shape. Remember to remove the core beforehand. Place the cabbage into the cauldron and season with salt. Add bay leaves. Wash the herbs and chop them. Put half of them on top of the cabbage.
- 7
Step 7
Peel and thoroughly wash the potatoes. Cut the tubers into large pieces and place them on top of the cabbage. Season with salt on top. Then sprinkle with the remaining herbs.
- 8
Step 8
Pour two glasses of hot boiled water into a cauldron. Cover the dish with a lid and reduce the heat to minimum. Simmer the dimlama for one and a half hours. When serving, garnish the dish with coriander and basil.