Dimlama in an Uzbek cauldron: traditional recipe

Dimlama is a fragrant oriental dish cooked in its own juice without excess oil. To achieve the perfect taste and texture, it is best to use an Uzbek kazan, which distributes heat evenly and preserves the juiciness of the products.

Ingredients:

• Lard - for the base of the dish
• Meat (lamb or beef) - 700 g
• Onions - 2-3 pcs.
• Carrots - 2 pcs.
• Bell peppers - 1-2 pcs.
• Potatoes - 4-5 pcs.
• Tomatoes - 2-3 pcs.
• Zucchini - 1 pc.
• Cabbage - 1/4 head of cabbage
• Head of garlic - 1 pc.
• Hot pepper - 1 pc.
• Greens (parsley, dill) - a few sprigs
• Cuminous or ground coriander - to taste
• Salt, pepper - to taste

Cooking process:

1. Preparing the base
   Place the chopped lard in a heated Uzbek cauldron so that it releases fat. Then add the pieces of meat, salt and sprinkle with spices.

2. Adding vegetables
   Layer the chopped onion, carrot, coarsely chopped bell pepper, then whole potatoes and skinless tomatoes. Lightly salt each layer.

3. Final touch
   Add the zucchini and cabbage, which we lightly knead with our hands to release the juice. Put whole garlic, hot pepper and greens on top.

4. Simmering
   Cover the dish with cabbage leaves, close the lid tightly and simmer over low heat for 1.5-2 hours.

5. Serving
   Before serving, remove the cabbage leaves, garlic and hot pepper. Carefully place the finished dimlyama on plates.

Enjoy your meal! This dish will be a decoration for any table, and cooking in an Uzbek cauldron will give it a rich taste and incredible softness.