Uzbek Layered Lamb and Vegetable Dimlama

What you need

• 900 g (2 lb) boneless lamb shoulder, cut into 4-5 cm (1 1/2-2 in) pieces
• 80 g (3 oz) lamb tail fat, chopped; or 4 tbsp vegetable oil
• 3 onions, cut into half-rings
• 2 carrots, cut into thick half-moons
• 1 eggplant, cut into 3 cm (1 1/4 in) cubes
• 2 red bell peppers, cut into wide strips
• 8 cloves garlic, peeled, left whole
• 800 g (1 3/4 lb) potatoes, peeled, halved or quartered
• 3 tomatoes, sliced into thick rounds
• 400 g (14 oz) white cabbage, cut into large chunks
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp black pepper, freshly ground
• 2 tsp salt
• 1 handful fresh dill and cilantro, chopped

Method

Restated from the original video

1. 1

   Melt the lamb fat in a heavy, wide pot with a tight lid over medium heat, 5 min. Remove any solid bits.

2. 2

   Add the lamb and brown it on all sides, 8-10 min. Sprinkle with half of the salt, cumin, coriander and pepper.

3. 3

   Layer the vegetables over the lamb in this order: onions, carrots, eggplant, peppers and garlic, potatoes, tomatoes, and cabbage on top.

4. 4

   Sprinkle each layer lightly with the remaining salt and spices. Do not add water and do not stir.

5. 5

   Cover tightly and cook over the lowest heat for 2 hr. The vegetables release their own juice and steam the meat. Avoid lifting the lid in the first 90 min.

6. 6

   Check that the lamb is tender and a potato is soft in the center. If not, cook 15 min more.

7. 7

   Let the pot stand off the heat for 10 min. Stir gently once, or lift the layers out in sections.

8. 8

   Scatter dill and cilantro over the top and serve straight from the pot.

Imported from lifehacker.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.