Recipes · Uzbek · Stews
Dimlama
One serving has 584 kcal and 30 g protein, and at least a fifth of a woman's daily need of cobalamin (161%), vitamin C (99%), zinc (86%), vitamin K (86%), niacin (73%) and pyridoxine (60%). Ready in 100 minutes.
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- Preparation: 10 min
- Cooking: 90 min
- Makes: 1 serving (456 g)
- Difficulty: Easy
- Diets: Gluten-free, Dairy-free
- Contains: meat
Ingredients
- 150 g Lamb shoulder, raw
- 80 g Potatoes, raw
- 60 g Cabbage, green, raw
- 40 g Carrots, raw
- 30 g Bell pepper, green, raw
- 40 g Onions, raw
- 40 g Tomatoes, raw
- 4 g Garlic, raw
- 10 g Vegetable oil
- 0.3 g Black pepper
- 1.3 g Salt
- 0.3 g Bay leaves
Method
- Cut the lamb and all the vegetables into large chunks.
- Heat the oil in a heavy pot and layer in the ingredients in this order: lamb first, then onion, garlic, carrot, potato, bell pepper, cabbage and finally the tomato on top; sprinkle the salt, black pepper and bay leaf between the layers.
- Cover tightly with a lid and cook over low heat, without stirring, for 1-1.5 hours, letting the vegetables release their own juices to steam everything through.
- Check that the lamb and potatoes are tender; if there's too much liquid, uncover and simmer for a few more minutes to reduce it.
- Gently stir the layers together just before serving, and serve hot in bowls.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 584 kcal | 28% |
| Carbohydrates | 29.7 g | |
| Water | 353 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 29.7 g | 62% |
| Tryptophan | 0.34 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.2 g | |
| Lysine | 2.5 g | |
| Methionine | 0.71 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.95 g | |
| Valine | 1.6 g | |
| Histidine | 0.89 g | |
| Fat | 38.9 g | |
| Monounsaturated | 14 g | |
| Polyunsaturated | 8.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.8 g | |
| Saturated | 13.8 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 107 mg | |
| Calcium | 98.4 mg | 10% |
| Copper | 0.34 mg | 38% |
| Iron | 3.9 mg | 22% |
| Magnesium | 75.2 mg | 24% |
| Manganese | 0.57 mg | 32% |
| Phosphorus | 354 mg | 51% |
| Potassium | 1,153 mg | 25% |
| Selenium | 30.9 µg | 56% |
| Sodium | 647 mg | |
| Zinc | 6.9 mg | 86% |
| Thiamin (vitamin B1) | 0.35 mg | 32% |
| Riboflavin (vitamin B2) | 0.42 mg | 38% |
| Niacin (vitamin B3) | 10.3 mg | 73% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 33% |
| Pyridoxine (vitamin B6) | 0.78 mg | 60% |
| Folate (vitamin B9) | 91.2 µg | 23% |
| Cobalamin (vitamin B12) | 3.9 µg | 161% |
| Choline | 27.4 mg | 6% |
| Vitamin A | 360 µg | 51% |
| Vitamin C | 74 mg | 99% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 77 µg | 86% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.2 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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