Entree: Turkmenistan – National Cuisine – Govurma (Traditional Turkmen lamb stew of browned meat slowly simmered with onions and rendered fat into a savory sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1 to 1.5-inch (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) lamb tail fat or vegetable oil
- 3 medium onions, thinly sliced
- 4 cloves garlic, crushed
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (240 ml) water or light meat stock
- 2 bay leaves
- 1 tbsp (15 ml) tomato paste (optional, for a touch of color)
- Fresh coriander or parsley for garnish

Instructions

1. Heat a heavy-bottomed pot over medium-high heat and add the lamb tail fat or vegetable oil. When hot, add the lamb pieces in a single layer and brown well on all sides, about 8–10 minutes total, working in batches to avoid crowding.
2. Remove browned lamb and set aside. Reduce heat to medium and add the sliced onions to the pot. Cook slowly, stirring often, until the onions are deep golden and beginning to caramelize, about 12–15 minutes.
3. Add the crushed garlic, cumin, coriander, paprika, salt, and pepper to the onions; cook 1–2 minutes to bloom the spices.
4. Return the browned lamb to the pot, stir to coat with the onion-spice mixture. Add the tomato paste if using and stir until evenly distributed.
5. Pour in the water or stock, add the bay leaves, bring to a gentle simmer, then reduce heat to low and cover the pot.
6. Simmer gently until the lamb is tender and the flavors have melded, about 1½ to 2 hours. Check occasionally and add a few tablespoons of water if the pot becomes too dry.
7. Once the meat is tender, remove the lid and increase heat briefly to reduce and concentrate the sauce if desired, about 5–10 minutes.
8. Adjust seasoning, remove bay leaves, and garnish with chopped fresh coriander or parsley. Serve warm with flatbread, rice, or pilaf.