Dimlama [Uzbekistan]

Ingredients :

½-1 lb lamb, cubed -OR-

½-1 lb beef, cubed

5 cloves garlic, quartered

1 large onion, sliced in quarter moons

5 small yellow potatoes, cut in half

2 red bell peppers, sliced into strips

2 large tomatoes, cut in wedges

2-3 large carrots, peeled and sliced

salt and pepper

3 green onions, sliced

1 ½ teaspoons cumin seeds

1 small green cabbage, cut in hunks

Steps :

§    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.