Uzbek stew – Damlama

Ingredients for 6 servings:

• 100 ml vegetable oil for frying
• ½ kg lamb
• 5 onions
• 500 g tomatoes
• 200 g carrot(s)
• 3 potatoes
• 2 bell peppers
• 1 eggplant(s)
• ½ white cabbage
• 5 cloves garlic
• 1 bunch of dill
• 1 bunch of coriander leaves
• 1 bunch of parsley
• 1 tsp cumin
• 2 bay leaves
• 2 chili peppers
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

also called Dimlama or Basma – known in the Caucasus as Adzhab sandal

Cut the lamb into fairly small cubes and fry in oil with a chopped onion. Season with salt and pepper, add bay leaves, and cumin. Slice the vegetables and the remaining onions. Layer the onions, carrots, bell peppers, tomato slices, and eggplant slices on top of the meat. Cover with cabbage leaves, then add the potato slices. Sprinkle with roughly chopped fresh herbs, garlic cloves, and both chilies. Finish with a new layer of cabbage leaves and cover the pot as tightly as possible. Heat until the liquid that forms is audibly boiling, then reduce the heat to low and simmer for one and a half to two hours until cooked through. Note: There are, of course, numerous preparation variations. You can vary the vegetables or add apple slices or quince.