Description
I have long wanted to prepare this dish. Have seen and read many recipes, from the Elder to the boy. ru, but there are two conditions, as they say, is necessary and sufficient that the dish was called dimlama. First, the meat, and this must be the LAMB, and the second is dishes and it should be a CAULDRON. Lamb, except me in the family no one eats, and the cauldron on the electric stove, it will agree, is nonsense. So I have the chicken and the slow cooker and not dimlama, but just think about it.
Ingredients
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Chicken thigh
4 piece
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Onion
1 piece
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Potatoes
5 piece
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Carrots
1 piece
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Pepper
2 piece
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Tomato
2 piece
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Sundried tomatoes
0.333 can
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Cilantro
2 coup
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Basil
2 sprig
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The Apium graveolens Dulce
1 coup
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Salt
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The mixture of peppers
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Coriander
1 tsp
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Zira
1 tsp
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Quince
1.25 piece
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Cabbage
Cooking
Take our ingredients and we prepare them for consumption - that it is necessary, clean that is necessary, crushed in a mortar or hammer chops in a napkin.
Describe how and what to cut don't see the point, it will be seen in the process of laying the products in the bowl multivarki. So, the first layer of chicken, sprinkle with salt and pepper to taste, and sprinkle with a mixture of cumin and coriander.
The second layer - sliced onion rings.
Carrots, cut into slices on the diagonal, and also in her Cup and to it add the chopped celery stalks.
Peppers cut into rings and sprinkle chopped coriander and Basil.
Potatoes cut into slices along and send it to the vegetables.
Turn over the tomatoes. I decided to add fresh and dried, once again, sun-dried tomatoes my own making, therefore, is not such "superdelicious", as in supermarkets. So "mogem" for the occasion to add, already, a third of the banks. Sprinkle the remaining cumin and coriander and cilantro and Basil.
Quince, by the way, it was a jolt to what I decided to cook this dish. As the saying went bought, woke up, and... Cut the quinces into quarters, remove the core, then quarter less still in half and stacked on top of the tomatoes.
To top it off, covered the quince cabbage leaves. Close the lid multivarki. Turn the "mode Control 160 deg." for 15 minutes. After the end of the mode, without OPENING the COVER!!!, turn mode "Quenching" for 1 hour 45 minutes. And forget, though, I assure you, forget about what you have prepared, you will not allow the smell spreading through the kitchen and the apartment.
Was 1 hour 45 minutes. Open the lid.
On the dish lay out the top cabbage leaves. And there, inside...
Somewhere on the website I read a recipe that dimlama, cooked in a cauldron contains little juice that gets either the most honorable guest or the one who prepared, or indulges in a circle. We juice enough for all. Try it, you'll like it. Bon appetit!
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