---
title: Dimlama (Layered Meat and Vegetable Stew)
servings: 6
prep time: 25 minutes
cook time: 120 minutes
source: https://mycibora.com/recipes/dimlama
---

Gather @beef chuck{700%g}, @carrot{3}, @potato{4}, @tomato{3}, @bell pepper{2}, @white cabbage{0.5} and @cumin seed{1%tbsp}.

Cut the vegetables for layering: thick rings for the @onion{3}, and the carrots, potatoes, tomatoes and peppers into large chunks.

Set the meat in the bottom of the heaviest lidded pot you have, seasoning it with salt and cumin.

Layer the onions, carrots, potatoes, tomatoes and peppers on top in that order, salting and cumin-ing each layer as you build it up.

Blanket the whole pot with the whole cabbage leaves, tucking them in like a lid within the lid.

Press the lid on tight and set the heat as low as it goes. Cook 2 hours undisturbed — no peeking, no stirring, no water. ~{2%hours}

Check that everything is fork-tender, then taste the juices at the bottom and adjust the salt.

Serve in deep plates, the vegetables mounded and their juices ladled generously over the top.