Russian DimLama recipe
Dimlama is actually a traditional dish in Central Asia, particularly in Uzbek and Kyrgyz cuisines. It is a hearty stew typically made with lamb or beef, various vegetables, and a blend of aromatic spices. If you're interested in a Russian dish, perhaps you're thinking of something like Beef Stroganoff or Pelmeni.
Ingredients
- 1 pound leg of lamb cut into portions
- 1 cup olive oil
- 4 potatoes cut into rings
- 4 tomatoes peeled, cut into slices
- 4 carrots
- 4 peppers of all colors
- 1/2 cabbage
- 2 large onions
- a few bay leaves
- 1 bunch parsley
- little cumin
- plenty of salt
- some freshly ground pepper
Instructions
- Place portions of lamb in a bowl, add a little cumin, 2-3 tablespoons. salt, lots of freshly ground pepper and let marinate for as long as we cut our vegetables.
- Cut the vegetables in the order they will get food.
- Put then in a large pot one by one the pieces of lamb, covering the bottom.
- Cut into thick slices onion and spread over the meat. Add a little more pepper on top.
- Cut the cabbage into coarse pieces and poured over these and other materials.
- Finely chop parsley and add it and the pot.
- Cut the potatoes with a mandolin (special tool for cutting vegetables) in thick "corduroy" pieces and spread over the remaining ingredients in saucepan us.
- Corduroy Chop carrots and spread over the remaining ingredients (like potatoes).
- Add 2 bay leaves and salt (for second time).
- Chondrokovoume peppers and poured them over and eat.
- Again with a little cumin and bay leaves and 3 for third time, a little salt.
- Continuing, spread tomatoes over the remaining ingredients.
- Finally, add some more chopped parsley and drizzle with olive oil. Cover the pot with the lid and allow to boil over medium-high heat for 45-50 minutes without adding any water.