Dimlama
The lazy cook's plov — as a joke, but no less beloved. Prepared across Central Asia on the same type of open fire.
Layered lamb and vegetable pot — raw lamb, potatoes, cabbage, onions and tomatoes layered in a sealed pot and braised until everything is soft and aromatic.
Ingredients
Method
Heat oil in a heavy pot. Layer lamb first, then onions, carrots, potatoes, tomatoes, cabbage. Season each layer.
Press whole garlic into the layers. Cover tightly with foil then lid.
Cook on very low heat 1.5 hours without lifting the lid.
Serve directly from the pot — the layers will have steamed into each other.
Do not lift the lid during cooking — the seal is what creates the concentrated steam cooking.
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