Kyrgyz-Style Dimlama

Cut the lamb into pieces about 5 cm. Cut the onion into thick rings, the carrot into large chunks, the bell pepper into wide strips, the eggplant into large rounds, leave the potatoes whole or halve them, cut the tomatoes into wedges, and the cabbage into large segments. Leave the garlic as a whole head, only removing the outer papery skin.

Heat vegetable oil in a thick-walled cauldron until hot. Sear the lamb over high heat for 6–8 minutes until lightly browned. Add half the onion and cook for another 5 minutes, until golden.

Add cumin, coriander seeds, black pepper, and salt to taste, and mix with the meat. Layer in the remaining onion, carrot, bell pepper, eggplant, and tomatoes without stirring them.

On top, arrange the potatoes, the whole head of garlic, and the bay leaf. Cover everything with the large cabbage segments so they trap the steam. Pour 100 ml of water along the edge of the cauldron.

Cover the cauldron tightly with a lid, bring to a gentle simmer over medium-high heat, then reduce the heat to low. Simmer for 90 minutes without lifting the lid or stirring: the vegetables should release their juices, while the top layers steam through.

Remove the cauldron from the heat and let the dimlama rest, covered, for 5 minutes. Carefully arrange on a large platter, starting with the potatoes and cabbage, then the remaining vegetables and lamb; spoon over the juices from the bottom of the cauldron.

Before serving, sprinkle the dimlama with dill and parsley.