Dimlama (Kyrgyz Meat and Vegetable Steamed Stew)

  • Total Time - 2 hours 15 minutes
  • Preparation and Layering - 30 minutes
  • Stewing - 1 hour 45 minutes
  • Servings: 6
  • Country: Kyrgyzstan
A richly layered bowl of Dimlama with soft pieces of lamb, potatoes, tomatoes, and fresh cabbage.

The key to Dimlama is slow cooking, where the dish is not stirred but relies on the juices from the vegetables and aromatic fat. The fat and meat always go to the bottom of the pot or cauldron (kazan) to 'fry', while the rest of the dish 'stews' in the steam and juices released.

A heavy-bottomed pot or cauldron with a tight-fitting lid is essential for stewing.

Ingredients

Base Layers

  • 150 g Lamb Fat (tail fat, diced)
  • 1000 g Lamb Meat (on the bone or fattier cuts, cut into 5 cm chunks)
  • 4 pcs Onion (cut into thick rings)

Vegetable Layers (Cut into Large Pieces)

  • 3 pcs Carrots
  • 8 pcs Potatoes (small whole, or large cut in half)
  • 2 pcs Sweet Pepper (bell pepper, cut into chunks)
  • 3 pcs Tomatoes (or pumpkin/turnip)
  • 0.25 head Cabbage (quarter head, cut into 4-8 large pieces)

Spices and Finishing

  • for layering Salt and Black Pepper
  • 2 pcs Bay Leaf
  • 1 tsp Cumin (whole)
  • for garnish Fresh Dill and Parsley

Instructions

Step 1: Preparing the Kazan and Base Layers

Line the bottom of the cauldron (or heavy-bottomed pot) with the diced lamb fat (tail fat). Layer thick onion rings over the fat.

Place the meat chunks on top of the onion. Season the meat generously with salt, black pepper, and cumin. Add the bay leaves.

Step 2: Layering the Vegetables

Layer the coarsely chopped carrots.

Then layer the peppers and tomatoes. Lightly salt these layers.

Place the potatoes (whole or halved) on top.

Step 3: Sealing and Steaming

Firmly cover the top of all the vegetables with large cabbage leaves or coarsely chopped cabbage. The cabbage acts as a lid and retains moisture.

Add 100-150 ml of water (only to the bottom, to prevent scorching at the start).

Cover with a very tight lid. If the lid is not tight, you can seal it with dough (a traditional method).

Bring the Dimlama to a strong heat until you hear it bubbling, then reduce to the lowest heat and simmer for 1 hour 45 minutes without opening.

Step 4: Serving

Remove the cabbage 'lid'. Carefully scoop the meat and vegetables onto a large bowl in reverse order (first potatoes, then the rest of the vegetables, and the meat on top).

Drizzle with the aromatic broth created at the bottom of the pot. Serve sprinkled with fresh herbs.