Entree: Uzbekistan – Bukhara – Jiz Biz (Pan-fried Bukhara-style lamb and caramelized onions finished with eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil or rendered lamb fat
- 3 large onions, thinly sliced (about 18 oz / 510 g)
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 1 tsp (2.6 g) ground cumin
- 1 tsp (2.6 g) ground coriander
- 1/2 tsp (1.3 g) ground black pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 cup (120 ml) water or light broth
- 4 large eggs (about 7 oz / 200 g)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or dill
- 4 pieces flatbread or 2 cups (400 g) cooked rice for serving

Instructions

1. Heat 2 tbsp (30 ml) oil in a heavy large skillet over medium-high heat. Pat lamb dry and brown in batches until deeply caramelized on all sides, about 5 minutes per batch; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pan. Reduce heat to medium and add sliced onions. Cook, stirring occasionally, until golden brown and deeply caramelized, about 20–25 minutes.
3. Stir in minced garlic, cumin, and coriander and cook 1 minute until fragrant. Return the browned lamb to the skillet, stir to combine, and sprinkle with salt and black pepper.
4. Add 1/2 cup (120 ml) water, bring to a low simmer, cover, and cook gently until lamb is tender, about 25–35 minutes. Uncover and increase heat if needed to reduce excess liquid to a glossy sauce.
5. Make four small wells in the lamb-onion mixture and crack an egg into each well. Cover and cook on low until egg whites are set but yolks remain slightly runny, about 6–8 minutes (or cook longer for fully set eggs). Alternatively, beat eggs lightly and stir into the simmering mixture for a scrambled finish, 2–3 minutes.
6. Stir in lemon juice and chopped cilantro or dill, adjust seasoning, and serve immediately with flatbread or rice to soak up the juices.