Dimlama is a vegetable-rich Uzbek stew made by layering lamb with seasonal vegetables such as eggplants, peppers, tomatoes and potatoes, then cooking them in their own steam. This method produces a light main course.
Grease the bottom of the saucepan with the oil and spread out the diced meat.
Layer the onion, carrots, potatoes, eggplants, peppers and tomatoes in that order, sprinkling a little salt and cumin over each layer.
Pour the water in around the edge, close the lid tightly and cook over a low heat without stirring for 55–60 minutes, until the meat and vegetables are tender. Leaving it unstirred keeps the layers intact.
Transfer to serving plates without disturbing the layers and serve hot.
Keep in a covered container in the fridge for 3 days. It can be frozen for 2 months; the vegetables will have a softer texture after freezing.
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