Dimlama (Uzbek Stew)
October 24th, 2007 by driver
500 gr lamb or beef, large pieces 30-50 gr each
2 large onion, chopped
2 medium carrot, chopped
1 medium turnip, chopped
1 medium bell pepper, chopped
2 medium yellow squash, chopped
1 medium eggplant, chopped
3 large potatoes, chopped
2 large ripe tomatoes, chopped
4 cloves garlic
4 tablespoon canola oil
Salt, pepper and cayenne pepper, to taste
Heat the oil in large heavy saucepan (or in Dutch oven). Add the meat and fry it for 10 minutes, steering occasionally.
Add onion, carrot, turnip, bell pepper, squash, eggplant, potatoes and garlic to the meat and cover with water. Bring it to the boil and then simmer on low heat for 90 minutes. Do not mix vegetables while cooking!
Add fresh parsley and coriander then serving.