Dimlyama: Traditional Uzbek Stew with an Indian Twist!
🌱 Veg & 🍗 Non-Veg Variations | TIME: 1h30m | Gluten Free | Contains Dairy
Dilyara gives you a sneak peek into Uzbek meals by exploring a traditional Uzbek stew - Dimlyama/Dimlama/Damlyama, made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. In this recipe, we explore making Dimlyama with some amazing Indian spices!
THIS RECIPE YIELDS:
A large pot of stew for 5 to 7 people.
TIME REQUIRED:
Cutting vegetables: 10 minutes
Preparing meat: 5 minutes
Preparing the pot: 5 to 10 minutes
Cook time: 1 hour
TOTAL TIME: 1 hour 30 minutes
Ingredients:
Chicken - 400g
Onions - 4 pieces
Potatoes - 3 pieces
Carrots - 5 pieces
Cabbage - 1 small piece
Brinjal - 2 large pieces
Capsicum - 4 pieces
Tomatoes - 6 pieces
Garlic - 12 to 15 cloves
Green Chillies - 4 pieces
Spices:
Salt - 2 teaspoons
Pepper - 2 teaspoons
Cumin Seeds (Jeera) - 2 teaspoons
Bay leaf - 2 to 3 leaves
Turmeric powder - 1 teaspoon
Chilli Powder - 2 teaspoons
Coriander powder - 4 teaspoons
Garam masala - 2 teaspoons
You can also add any other vegetable of your choice - this dish is THAT versatile! :)
Instructions:
Chop all your vegetables into large slices or roughly diced pieces.
Take a large pot and fry your choice of meat (we used chicken) in some oil, along with some bay leaves and cumin seeds (jeera) for about 3 to 5 minutes.
Next, take your pot off the stove, and start layering your vegetables and spices one layer at a time - we usually start with onions and green chillies over the meat.
Next potatoes, carrots, cabbage, capsicum, brinjal, and tomatoes.
Don't forget to add your spices in between each layer of vegetable.
In this recipe, we used salt, pepper, chilli powder, coriander powder, peeled garlic cloves (whole) and garam masala.
Remember - the harder the vegetable, the lower level it takes up!
After layering all the vegetables in your pot, place a few sticks of cooking butter on the top of the final layer and pour in 2 cups of water (2 cups for a 5L pot - vary the amount accordingly).
Place the pot back onto the stove and bring it to a boil on a high flame.
Once the water begins to boil, seal the lid and place a weight on top of the pot - we used our pestle & mortar as a weight over the lid.
Lower the flame to low/medium (depending on your stove), and cook for 1 hour.
After 1 hour, take the pot off the stove, and enjoy your delicious Dimlyama with a slice of bread!
Congratulation! You've successfully made a traditional Uzbek meal with an Indian twist!