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Dimlama (steamed vegetable stew)

Name: Dimlama (steamed vegetable stew)
Total time: 80 min
Yield: serves 6
Ingredients: 600 g Lamb; 2 Onion; 3 Carrot; 4 Potato; 1/2 White cabbage; 2 Bell pepper; 3 Tomato; 2 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Pepper; 1/2 bunch Dill

Preparation time: 1 h 20
Servings: serves 6

Ingredients

serves 6

Lamb — to buy600 g
Onion — to buy2
Carrot — to buy3
Potato — to buy4
White cabbage — to buy1/2
Bell pepper — to buy2
Tomato — to buy3
Olive oil — to buy2 tbsp
Salt — to buy1 tsp
Pepper — to buy1/2 tsp
Dill — to buy1/2 bunch

Preparation

Cut the lamb into large cubes and place at the bottom of a large heavy-based pot, with a drizzle of oil.
On top, arrange in successive layers without mixing: the sliced onion, the carrots in thick rounds, the potatoes cut into large wedges, the cabbage in wide strips and the pepper in slices.
Finish with the tomatoes sliced on top, season each layer with salt and pepper.
Cover tightly and cook over very low heat for 1 hour 15 minutes, never stirring: each vegetable cooks in its own juice and that of its neighbours, that's the whole principle of dimlama's steam-braise.
Check doneness by piercing a potato; if needed, extend cooking by 10-15 minutes.
When ready to serve, gently mix the layers in the dish and sprinkle with fresh dill.