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Uzbek

Dimlama

Non-vegetarian

Lamb and big pieces of seasonal vegetables layered in a heavy pot and slowly steamed in their own juices with cumin and garlic — no water added. A late-summer favourite.

Dimlama is an Uzbek stew from Uzbekistan, ready in about 2 hours 20 minutes and made with lamb shoulder, potato and cabbage. It serves 6 and is rated easy to cook.

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Prep
25 min
Cook
1 h 45 min
Rest
10 min
Total
2 h 20 min
Serves
6
Level
Easy
Calories
577

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Heat the oil in a heavy pot and lightly brown the lamb. Season with a third of the salt, cumin (opens in a new tab) and pepper (opens in a new tab).

    Food safety: Wash hands and boards after handling raw meat.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Layer over the onions (opens in a new tab), then the carrots (opens in a new tab), potatoes (opens in a new tab), eggplant (opens in a new tab), peppers (opens in a new tab) and tomatoes (opens in a new tab), seasoning each layer and tucking in the garlic cloves (opens in a new tab).

    • 10 min

  3. Step 3

    Finish with the cabbage (opens in a new tab) wedges and cover the top completely with the whole outer cabbage leaves, tucked in at the edges, so the vegetables cook soft in their own steam. Do not add water.

    • 3 min

  4. Step 4

    Cover tightly with the lid and cook on very low heat until the meat and vegetables are tender and swimming in their own juices.

    • 90 min
    • low heat

  5. Step 5

    Rest 10 minutes, then lift the layers onto a platter, spoon over the juices and scatter with herbs.

    • 10 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Uzbekistan · Commonly attributedAlso popular in Tajikistan, KazakhstanMore food from Uzbekistan
Dish
Lunch · Dinner · Stews & braises · Main courses
Cooking method
Braised, Slow-cooked
Taste
savoury, earthy, aromatic / warmly spiced, mild
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
One-pot · Make-ahead · Uses leftovers
Cook more with
Lamb shoulder · Potato · Cabbage · Onion · Carrot · Eggplant
Techniques
Braising

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

577 kcal per serving

Calculated

1 serving ≈ 582 g · recipe makes 6

Where the energy comes from

  • Protein 17%
  • Carbohydrate 31%
  • Fat 52%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy577 kcal99 kcal
Protein25.5 g4.4 g
Carbohydrate45.6 g7.8 g
Net carbohydrate35.5 g6.1 g
Sugars12.2 g2.1 g
Added sugars0 g0 g
Fibre10.2 g1.7 g
Fat34.3 g5.9 g
Saturated fat12.4 g2.1 g
Trans fat1.4 g0.2 g
Cholesterol70 mg12 mg
Sodium1092 mg188 mg
Salt equivalent2.7 g0.5 g
Vitamins & minerals per serving
Potassium
1570 mg
Calcium
111 mg
Iron
3.8 mg
Magnesium
93 mg
Vitamin A (RAE)
277 µg
Vitamin C
124 mg
Vitamin D
0.2 µg
Vitamin B12
2.2 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves, dill.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A heavy, tight-fitting lid is essential — weigh it down or seal it with foil if it lets out steam.

Common mistakes

  • Lifting the lid to check lets the steam out and can scorch the meat.

Serve with

  • Serve with non and green tea.

Food safety

  • Refrigerate leftovers within 2 hours and reheat until piping hot (75 °C).

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Reheat gently, covered, until piping hot.

Variations

  • Quince dimlama: Pieces of quince are layered in during autumn for a sweet-sour note.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Lamb shoulder, cut into 4 cm pieces700 g
  • Carrot, cut into thick rounds2 piece · 120 g
  • Potato, halved4 piece · 800 g
  • Eggplant, cut into large chunks1 piece · 450 g
  • Red bell pepper, cut into large pieces2 piece · 240 g
  • Tomato, thickly sliced3 piece · 360 g
  • Cabbage, cut into large wedges, a few outer leaves kept whole for the top500 g
Used in steps 1, 2, 3

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