Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 large eggplants, peeled and cut into chunks
- 2 large onions, chopped
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 bay leaf
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the beef and brown on all sides, about 5-7 minutes.
4. Add the onions and garlic and sauté until softened, about 3-5 minutes.
5. Add the eggplant, beef broth, tomato sauce, salt, black pepper, paprika, cumin, coriander, and bay leaf. Stir to combine.
6. Cover the pot with a lid and place in the oven.
7. Bake for 2-3 hours, or until the beef is tender and the eggplant is fully cooked.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat per serving: 12g
Carbohydrates per serving: 20g
Protein per serving: 25g
Substitutions for ingredients:
- You can use lamb or chicken instead of beef.
- You can use vegetable broth instead of beef broth for a vegetarian version.
- You can use different spices to suit your taste.
Variations:
- You can add potatoes or carrots to the dish for extra vegetables.
- You can add raisins or prunes for a sweet and savory flavor.
- You can add a dollop of sour cream or yogurt on top before serving.
Tips and Tricks:
- Make sure to brown the beef before adding the other ingredients to enhance the flavor.
- You can make this dish ahead of time and reheat it before serving.
- This dish tastes even better the next day, so consider making it a day in advance.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dish in the oven or on the stove over low heat until warmed through.
Presentation Ideas:
Serve the dish in a large bowl or on individual plates. Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
Fresh herbs, such as parsley or cilantro, or a sprinkle of paprika.
Pairings:
This dish pairs well with rice or crusty bread.
Suggested Side Dishes:
A simple green salad or roasted vegetables would be a great side dish for this meal.
Troubleshooting Advice:
If the dish is too watery, remove the lid and let it cook for an additional 10-15 minutes to evaporate some of the liquid.
Food Safety Advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Dimlama is a traditional dish in Azerbaijan, Georgia, and Armenia. It is typically made with lamb or beef and vegetables, such as eggplant, potatoes, and tomatoes.
Flavor Profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the eggplant.
Serving Suggestions:
Serve this dish as a main course for a hearty and satisfying meal.
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Region: Armenian