Dimlama

Method

Heat oil in a heavy-bottomed pot and brown the meat cubes on all sides, then remove and set aside. In the same oil, sauté the sliced onions until golden, then add garlic, turmeric and cumin seeds, cooking for one minute to release the aromatics. Layer the meat back into the pot with potatoes, carrots, soaked chickpeas, bay leaves, salt and pepper. Pour in water, bring to a boil, then reduce heat to low, cover tightly and simmer for 1.5 to 2 hours until the meat is tender and the vegetables are cooked through. The dish should be steamed rather than boiled, with minimal liquid remaining at the end. Serve hot directly from the pot, allowing diners to help themselves.