Entree: Kyrgyzstan – National Cuisine – Ганфан ➤ Ganfan (Hearty Kyrgyz lamb and potato stew slowly simmered with onions and carrots)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 lb (900 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 large onions, thinly sliced, about 10 oz (280 g) total
- 2 large carrots, sliced, about 8 oz (225 g)
- 4 cups (960 ml) water or lamb stock
- 2 tbsp (30 ml) vegetable oil or rendered lamb fat
- 4 cloves garlic, minced (approx. 12 g)
- 2 tsp (10 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Add the lamb pieces in a single layer and brown on all sides, about 6–8 minutes, working in batches if necessary to avoid overcrowding.
2. Remove the browned lamb and set aside. Reduce heat to medium, add the sliced onions and carrots to the pot, and sauté until the onions begin to soften and brown, about 6–7 minutes. Add the garlic and cook 30 seconds.
3. Return the lamb to the pot. Pour in the water or stock to cover the meat by about 1 inch. Add the bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a low simmer. Cover and cook gently for 45 minutes.
4. Add the potato chunks, stir to combine, and continue simmering, covered, for another 20–30 minutes until the lamb is very tender and the potatoes are cooked through.
5. Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. If the broth is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash of hot water.
6. Serve hot in deep bowls, sprinkled with chopped parsley. Ganfan is traditionally enjoyed family-style with fresh flatbread or boiled rice.