Entree: Uzbekistan – Samarkand – Димлама ➤ Dimlama (Layered Uzbek stew of lamb and seasonal vegetables slow-cooked until tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) lamb shoulder, bone-in, cut into large chunks
- 3 tbsp (45 ml) vegetable oil
- 3 large onions, sliced (about 18 oz / 510 g)
- 4 medium carrots, cut into 2-inch pieces (about 12 oz / 340 g)
- 4 medium potatoes, cut into large chunks (about 28 oz / 800 g)
- 1 medium eggplant, cut into large chunks (about 10 oz / 285 g)
- 1 small head cabbage, cored and cut into wedges (about 1 lb / 450 g)
- 2 medium tomatoes, chopped or 1 cup (240 g) canned tomatoes
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste (optional)
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) coriander seeds, lightly crushed
- 2 bay leaves
- 2 cups (480 ml) water or light beef/lamb stock
- 2 tbsp (30 g) butter or rendered lamb fat (optional)
- 2 tbsp (8 g) chopped fresh dill or cilantro for garnish

Instructions

1. Pat the lamb chunks dry and season with 1 tsp salt and 1/2 tsp black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat and brown the lamb in batches until well-seared on all sides. Remove and set aside.
2. Add the remaining 1 tbsp oil to the pot. Sauté the sliced onions until soft and beginning to color, about 8–10 minutes. Add the garlic and tomato paste (if using) and cook 1 minute more.
3. Return half the lamb to the pot and begin layering vegetables: place half the potatoes, half the carrots, half the eggplant, and half the cabbage in even layers. Sprinkle with half the cumin, coriander, crushed coriander seeds, and 1 tsp salt. Add half the tomatoes.
4. Repeat with remaining lamb and the rest of the vegetables, seasonings, and tomatoes. Tuck in the bay leaves and pour 2 cups (480 ml) water or stock around the edges—enough to create steam but not submerge all layers.
5. Dot the top with butter or lamb fat if using. Cover tightly and bring to a gentle simmer, then reduce heat to low. Cook on the stovetop over low heat for 1.5–2 hours, or transfer to a 325°F (160°C) oven and bake 1.5–2 hours, until meat and vegetables are very tender.
6. Adjust seasoning with salt and pepper, discard bay leaves, garnish with chopped dill or cilantro, and serve hot, spooning layered vegetables and lamb with some of the braising liquid.