Uzbek Layered Lamb and Vegetable Stew in a Cauldron
Dimlama is one of the best dishes of Uzbek cuisine. Anyone who knows the method for making real Uzbek pilaf will immediately notice similar cooking principles in this dimlama recipe. Up to the point of adding the potatoes, the preparation of the aromatic base is identical to the pilaf recipe.
Updated : 24 April, 2026
Easy
About 30 min.
Ingredients
500 grams
Tail fat
1500 grams
Lamb
1200 grams
Onions
800 grams
Tomato
800 grams
Bell pepper
200 grams
Garlic
1500 grams
Potato
1
Hot chili pepper
800 grams
Carrot
to taste
Ground black pepper
to taste
Salt
to taste
Cumin
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before you begin cooking, prepare the meat and vegetables. Cut the fat from a fat-tailed sheep into medium pieces.
Step 2
Cut the lamb into large pieces.
Step 3
Slice the onion into half-rings.
Step 4
Cut the bell pepper into rings.
Step 5
Cut the tomato into rings.
Step 6
Cut the carrot into rings.
Step 7
Render the fat from the fat-tailed sheep over low heat. Then remove the cracklings from the cauldron.
Step 8
Over high heat, add the meat for frying.
Step 9
After the meat, add the onion. Mix it with the meat and fry until the onion begins to release its juices and becomes soft.
Step 10
After the onion, add the carrot and mix. Add a little salt, pepper, and cumin. Then mix again.
Step 11
Next comes the tomato. Again add salt, pepper, and cumin. Mix everything together. Leave it until the tomato releases its juices into the dish. Simmer for about 10 minutes, stirring.
Step 12
Pour about 1.5 liters, about 6 1/3 cups, of clean water into the cauldron. Cook for half an hour over medium heat, building a rich aromatic broth base.
Step 13
After the required time, reduce the heat to the minimum. Add the bell pepper, garlic, and hot pepper.
Step 14
Arrange the potatoes all over the cauldron, submerging them into the aromatic broth base. Cover with a lid and leave to stew over the lowest heat for 1 hour, until the potatoes are cooked. After that time, the dish will be ready.
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