Dimlama


 

  • 1/2-1 lb cubed lamb or beef
  • 1 large onion, sliced in quarter moons
  • 5 small yellow potatoes cut in half
  • 2-3 large carrots, peeled & sliced
  • 2 red peppers, sliced in strips
  • 2 large tomatoes, cut in wedges
  • 5 cloves garlic, quartered
  • 3 green onions, sliced
  • 1 1/2 tsp cumin seed
  • 1 small, green cabbage cut in hunks
  • salt & pepper, as needed

 

 

First, let’s brown the lamb and onion in oil. You want to get it really good and toasty, as that’s the main source of dimlama’s flavor.

Next, 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.


ENJOY YOUR MEAL

 

 

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