Dimlama

Cut the lamb into large chunks. Cut the potatoes, carrots, onions, bell peppers and tomatoes into large chunks or rings, leave the garlic as a whole head, and separate the cabbage into large leaves and pieces.

Heat the oil in a cauldron. Lay the lamb in a single layer and sear over medium-high heat for 6–8 minutes, until the pieces are browned.

Reduce the heat. Layer the onions, carrots, potatoes, bell peppers and tomatoes over the meat, sprinkling each layer with cumin, salt and black pepper.

Place the garlic on top and cover everything with the cabbage, pressing the leaves firmly against the edges of the cauldron. Pour water down the side of the cauldron so it doesn't disturb the layers.

Cover the cauldron with a tight-fitting lid, bring to a boil over medium heat, then reduce the heat to the lowest setting and simmer for 90–100 minutes. Do not stir the dimlama; the vegetables should cook in steam and their own juices.

Turn off the heat and let the dish rest under the lid for 10 minutes. Serve on a large platter, layering carefully: first the cabbage, then the vegetables and lamb, and pour the juices from the bottom over the top.