The key to dimlama rests in the layering. First of all, lamb is browned, then onions are added in the mix. One they submit to browning, the remaining vegetables are layered (and, once they’re added, you never stir the pot!). The final layer is always cabbage, which helps seal in the moisture.
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The key to dimlama rests in the layering. First of all, lamb is browned, then onions are added in the mix. One they submit to browning, the remaining vegetables are layered (and, once they’re added, you never stir the pot!). The final layer is always cabbage, which helps seal in the moisture.
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Ingredients
- 1/2-1 lb lamb , cubed -OR-
- 1/2-1 lb beef , cubed
- 1 large onions , 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 1/2 tsp cumin seeds
- 1 small green cabbage , cut in hunks
- salt
- pepper
Servings:
Units:
Instructions
- Brown the lamb and onion in oil.
- Layer on the veggies, being sure to season with salt and pepper as you go.
- First, the potatoes, carrots, and peppers. Next, the tomatoes, garlic, green onion, and cumin seed. Finally, the cabbage.
- You’ll want to cut the cabbage in large wedges, then peel off the outer leaves to cover any gaps along the surface of the dimlama.
- Cover tightly and simmer gently until all the vegetables are tender. Do not stir! Some recipes say 1 1/2 hours, but I found mine took closer to 2 1/2 hours. The cabbage takes the longest, so use that as your indicator of doneness.
- Garnish with fresh cilantro, as desired