One of the widespread main courses in Uzbekistan is dimlama.

Dimlama � is a meal that prepared without frying, but with the way of stewing. That�s why this meal is considered as dietetic food. Primordial variant of dymlama is putting all the ingredients with layers. To a cauldron or pan thick mine put greasy mutton (by your taste you may also use lean meat, but in this way you need to pour some vegetable oil onto the mine of the pan). Corn and pepper the meat, add some zyra, than lay out some onion cut in shape of rings, carrot, turnip, pepper, tomatoes, potatoes, eggplants cut longwise (pumpkin if you want), haricot, stew everything with greens (usually it is Winter savory, or fennel), finally cover everything with cabbage leaves and pour a cup of water, tightly press with a plate and cover the pan. Usually the fire is already burning under the cauldron and the vegetables are put into the cauldron in the consequence as listed above. Than you need to make the fire less then medium and braise everything until it�s ready. A lot of liquid exudes and everything braises in it. Usually it is very tasty. This mail is also can be cooked in pressure cooker.