Main course

Dimlama

A dish that slowly cooks lamb and large-cut vegetables in tight layers under a sealed lid using only their own juices.

What you’ll need

• lamb: 1200 g
• potatoes: 1000 g
• cabbage: 700 g
• carrots: 350 g
• onion: 350 g
• tomatoes: 500 g
• bell pepper: 350 g
• vegetable oil: 50 ml
• garlic: 15 g
• cumin seeds: 8 g
• salt: 17 g

How to make it

1. Cut the lamb into 4-5 cm pieces and leave small potatoes whole or halve them. Cut the other vegetables into large sturdy pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.