Uzbek Dimlama with Cabbage in a Kazan

Uzbek Dimlama with Cabbage in a Kazan

120 min
Medium
1 serv.
402 g / 1 serv.

Rating

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Description

A hearty Uzbek dish of lamb and layered vegetables, slowly steamed in their own juices in a kazan.

  1. Cut the lamb into medium pieces and fry in a kazan over high heat until golden brown.
  2. Add sliced onion and fry, stirring, until soft.
  3. Add whole coriander and cumin seeds, salt and pepper, stir.
  4. Slice carrots into rounds and layer them over the meat.
  5. Cut potatoes into large chunks and layer over the carrots.
  6. Cut eggplant into large pieces and bell peppers into rings or large strips, layer them.
  7. Slice tomatoes and layer over the peppers.
  8. Add whole chili pepper and garlic cloves.
  9. Cut cabbage into large pieces and cover everything tightly.
  10. Cover the kazan with a lid, reduce heat to low, and simmer for 1.5–2 hours without stirring so vegetables cook by steam.
  11. Before serving, remove cabbage, arrange vegetables and meat in layers on a plate, sprinkle with chopped herbs.
251
62 kcal / 100 g
kcal
14.2 g
3.5 g / 100 g
Protein
28.0 g
7.0 g / 100 g
Carbohydrates
10.0 g
2.5 g / 100 g
Fats