Dimlama (Turkic Harvest Stew)

With the discharge of The Heritage Cookbook final week, I’m able to get again to how it began–running a blog. And actually, it feels fairly nice to be again within the saddle, fidgeting with my outdated writing instruments and codes. We’ll begin fairly mild for now, with recipes from my new guide. I determine that since there are lower than two months left to place in your order for the particular print version of the guide, you received’t thoughts if I share recipes and tales from the 4 years it took me to get it into your arms!

Dimlama is a stew well-liked in Central Asia (particularly Uzbekistan and Kyrgyzstan), made throughout that quick window when greens are in season. It’s exhausting to develop greens above the bottom on the Central Asian steppes, as a result of fixed winds are disruptive to the rising course of; that’s why Central Asian delicacies has traditionally relied on underground greens like onions and carrots as their supply of greens.

Getting ready this dish is comparatively easy: seize all of the greens you could have obtainable, and layer them over meat (normally lamb, however generally beef or horsemeat), cowl and simmer till every thing is tender. No want so as to add water – the greens will launch their very own liquid. And it seems that this dish is definitely a little bit of a revelation to prepare dinner, as a result of it actually brings consciousness to the greens’ refined flavors. Plus this meat-to-veggies ratio makes the uncommon chunks of meat that rather more pleasurable. When first creating this recipe, I assumed that this wouldn’t be considered one of my favorites from the guide; I used to be completely improper.

Dimlama – Turkic Harvest Stew (Gluten-free, Paleo, Primal, Excellent Well being Food plan)

  • Servings: 4
  • Time: 2 hours
  • Problem: Simple

2 lbs boneless lamb shoulder or beef chuck roast, lower into 2” items
1 tsp kosher salt
½ tsp black pepper
2 tbsp ghee (or 1 tbsp butter + 1 tbsp avocado or olive oil)
1 ½ tsp cumin seeds
1 onion, quartered
1 lb yukon gold potatoes, about 2” in diameter, peeled
3 giant carrots (about ½ lb), peeled and lower into giant chunks
1 complete head garlic, outer skins eliminated (all however skins round particular person cloves)
2 sprigs dill, extra to garnish
2 roma tomatoes, lower into wedges
1 small head cabbage (about 1 lb), outer leaves eliminated and reserved, lower into 2” items

1. Mix the meat, salt, and pepper.  Heat the ghee in a dutch oven or stockpot over medium-high warmth, then add the meat and brown till darkened and crispy, about 3 minutes per facet, in batches as wanted to stop overcrowding; set the lamb apart because it finishes browning.

2. Scale back warmth to medium, then add the cumin seeds.  Sauté till fragrant, about 30 seconds, then return the meat and any gathered juices to the pot.  In layers, add the onion, potatoes, carrots, dill, garlic, tomatoes, and cabbage chunks, then cowl every thing with the reserved outer cabbage leaves.  When you hear sounds of effervescent, cowl the dutch oven and scale back warmth to medium-low; simmer till the cabbage is tender all through, about 1 hour and quarter-hour.

3. Take away the dutch oven from warmth, then discard the outer cabbage leaves and punctiliously switch every layer onto a platter; loosely cowl with aluminum foil and put aside.  Enhance the warmth to medium-high and scale back any leftover liquid till it’s principally oil, about 5 minutes. Distribute the meat and greens into 4 bowls, then pour the sauce over every bowl.  Serve garnished with dill.