Dimlama (Festive Layered Meat and Vegetable Stew)
The Quirky Foodster Team
Ingredients
- Lamb or beef, cut into chunks — 800 g (1.75 lb)
- Large Onion, sliced — 2
- Carrot, sliced — 3
- Potatoes, sliced — 5
- Bell peppers, sliced — 2
- Tomatoes, sliced — 4
- Cabbage, cut into wedges — ¼ head
- Garlic cloves, whole — 6
- Vegetable oil — 45 ml (3 tbsp)
- Bay leaves — 2
- Salt and black pepper, — to taste
- Fresh dill and coriander, chopped, for garnish — 3 tbsp
Method
- Heat oil in the bottom of a large heavy pot over medium heat.
- Layer the ingredients in the pot in this order, seasoning lightly with salt and pepper between each layer: meat first, then onion, carrot, potato, bell pepper, tomato, whole garlic cloves, and finally cabbage wedges on top. Tuck the bay leaves in among the middle layers.
- Do not add any water — the vegetables will release their own liquid as they cook.
- Cover the pot tightly with a well-fitting lid to trap steam and moisture inside.
- Cook over low heat, without stirring or lifting the lid, for 1.5–2 hours until the meat is very tender and the vegetables have softened completely, releasing their juices to form a rich, flavourful broth at the bottom.
- Check occasionally near the end of cooking by gently shaking the pot (rather than lifting the lid) to ensure the bottom isn’t scorching; carefully remove the bay leaves once done.
- Serve hot, ladling out a mix of meat, vegetables, and the flavourful juices, garnished with fresh dill and coriander.
Introduction: Dimlama is a festive, layered stew of meat and seasonal vegetables cooked slowly in their own juices without added water, a technique that concentrates and deepens flavour over the course of the cooking.
Cultural Background: Dimlama is a festive, layered stew of meat and seasonal vegetables cooked slowly in their own juices without added water, a technique that concentrates and deepens flavour over the course of the cooking. It’s a popular dish for larger family gatherings and celebrations, especially in late summer and early autumn when vegetables are abundant.
Tips: Resisting the urge to stir or lift the lid during cooking is essential — dimlama relies on the trapped steam and the vegetables’ own released juices to cook properly and develop deep flavour.
Variations: A vegetarian version omits the meat, relying on the vegetables alone and vegetable oil, and cooks in a shorter time of about 45–60 minutes.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through.
FAQs:
Q: Why is no water added to this stew?
A: The layered vegetables release enough of their own liquid during the slow cooking process, concentrating the flavour far more than if water were added.
Q: Can I make dimlama in a slow cooker?
A: Yes, layer the ingredients as directed and cook on low for 6–7 hours.
Q: Is dimlama naturally gluten-free?
A: Yes, as written it contains no gluten ingredients.
- Lamb or beef, cut into chunks — 800 g (1.75 lb)
- Large Onion, sliced — 2
- Carrot, sliced — 3
- Potatoes, sliced — 5
- Bell peppers, sliced — 2
- Tomatoes, sliced — 4
- Cabbage, cut into wedges — ¼ head
- Garlic cloves, whole — 6
- Vegetable oil — 45 ml (3 tbsp)
- Bay leaves — 2
- Salt and black pepper, — to taste
- Fresh dill and coriander, chopped, for garnish — 3 tbsp
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