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Placeholder: Dimlama

Dimlama

Beef and potatoes, layered and slowly cooked.
Course: Main course
Cuisine: Uzbekistan

Ingredients
  

  • Beef
  • Potatoes
  • Onions
  • Salt
  • Cumin
  • Neutral oil
  • Water

Equipment

  • Pot
  • Frying pan

Method
 

  1. Brown the meat in large pieces, then the potatoes in large pieces.
  2. Layer the meat and then the potatoes in a pot; add salt and cumin.
  3. Add water until the meat is covered and let it simmer over medium heat.
  4. When the meat is tender, serve with raw, very thinly sliced onions.

Notes

Quantities to follow.