Dimlama

Dimlama, also called dymdama, is an Uzbek stew made from meat, most often lamb but sometimes veal or beef, together with potatoes, onions and other vegetables, cut into large pieces and layered in a tightly sealed pot to simmer slowly in their own juices. Additional vegetables can include carrots, cabbage, eggplants, tomatoes and sweet peppers, seasoned with garlic and a variety of herbs and condiments, and the dish is usually cooked in spring and summer when a wide choice of vegetables is available, then served on a large plate and eaten with a spoon.