Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 4 medium potatoes, peeled and sliced
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 bay leaf
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lamb and cook until browned on all sides.
3. Add the onions and garlic and cook until the onions are translucent.
4. Add the potatoes, carrots, salt, black pepper, paprika, and bay leaf.
5. Pour in the water and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender and the vegetables are cooked through.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Sweet potatoes can be used instead of regular potatoes.
- Any other vegetables can be added or substituted.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add herbs such as thyme or rosemary for extra flavor.
- Add a dollop of sour cream or yogurt on top before serving.
Tips and tricks:
- Brown the lamb well to develop a deeper flavor.
- Cut the vegetables into similar sizes for even cooking.
- Use a heavy pot with a tight-fitting lid to prevent steam from escaping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sprinkle with chopped parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the lamb is tough, cook for longer until it becomes tender.
- If the vegetables are not cooked through, add more water and continue cooking.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dimlama is a traditional dish from Azerbaijan, made with lamb and vegetables.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Armenian