Entree: Turkmenistan – National Cuisine – Gyzyl Gyz (Traditional Turkmen baked lamb and rice casserole seasoned with warm Central Asian spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder or leg, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (approx. 300 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (16 g) tomato paste
- 2 cups (450 g) chopped fresh tomatoes or canned crushed tomatoes
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 3 cups (720 ml) hot water or lamb stock
- 1 tsp (6 g) kosher salt, adjust to taste
- 2 tbsp (30 g) butter or lamb fat
- 1/4 cup (15 g) fresh cilantro or dill, chopped (optional, for garnish)
- 1/2 cup (75 g) carrots, julienned (optional)

Instructions

1. Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Season the lamb cubes lightly with salt and brown in batches until well seared on all sides. Transfer browned lamb to a plate.
2. Reduce heat to medium. Add the sliced onions to the pot and sauté until golden and soft, about 8–10 minutes. Stir in the garlic, cumin, coriander, paprika, and black pepper and cook 1 minute until fragrant.
3. Stir in the tomato paste, then add the chopped tomatoes and return the lamb to the pot. Add the carrots if using. Pour in enough hot water or stock to just cover the meat, bring to a boil, then reduce heat to low, cover, and simmer until the lamb is tender, about 45–60 minutes.
4. Once the lamb is tender and the sauce is well flavored, taste and adjust seasoning. Remove about 1 cup (240 ml) of the cooking liquid and set aside.
5. Spread the rinsed rice evenly over the lamb and gently pour the reserved cooking liquid and additional hot water or stock over the rice so the rice is covered by about 1/2 inch (1.25 cm) of liquid. Dot the top with the butter.
6. Increase heat to bring to a gentle boil, then reduce to the lowest simmer, cover tightly, and cook without stirring for 18–22 minutes, until the rice absorbs the liquid and is tender.
7. Remove from heat and let rest, covered, for 10 minutes. Gently fluff the rice and lamb together, garnish with chopped cilantro or dill if desired, and serve hot.