Entree: Kazakhstan – Almaty & Southeast – Koktal (Hearty Kazakh braised lamb and vegetable pot with hand-cut noodles)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 25 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced (about 10 oz / 300 g)
- 3 cloves garlic, minced
- 2 medium carrots, cut into 1/2 in (1.5 cm) rounds (about 8 oz / 225 g)
- 2 medium potatoes, cut into 1 in (2.5 cm) cubes (about 10 oz / 300 g)
- 1 tbsp (15 ml) tomato paste
- 6 cups (1.4 l) beef or lamb stock, plus more as needed
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 tbsp (30 g) butter
- For the hand-cut noodles:
  - 2 cups (250 g) all-purpose flour
  - 1 large egg
  - 1/2 tsp (3 g) salt
  - 1/3 to 1/2 cup (80–120 ml) water, as needed
  - 1 tbsp (15 ml) vegetable oil (for dough)
- Fresh parsley or dill for garnish (optional)

Instructions

1. Pat the lamb dry and season lightly with 1/2 tsp (3 g) salt and a pinch of pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown lamb in batches until deeply browned on all sides, 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add sliced onions to the pot and cook until soft and beginning to brown, about 8 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute.
3. Return the lamb to the pot, add carrots, potatoes, bay leaves, cumin, coriander, remaining salt, and pepper. Pour in 6 cups (1.4 l) stock to just cover. Bring to a simmer, reduce heat to low, cover partially, and braise gently for 1 to 1 1/4 hours until lamb is tender. Add more stock or water if the pot becomes dry.
4. While the stew braises, make the hand-cut noodle dough: in a bowl combine 2 cups (250 g) flour and 1/2 tsp (3 g) salt. Make a well, add the egg, 1 tbsp (15 ml) oil, and 1/3 cup (80 ml) water. Mix to a rough dough, adding up to 1/2 cup (120 ml) water to bring it together. Knead on a floured surface until smooth, about 6–8 minutes. Let rest 20 minutes covered.
5. After the lamb is tender, check seasoning. Remove bay leaves. Divide the rested noodle dough in half; roll one half thinly on a floured surface (about 1/8 in / 3 mm). Fold the sheet lightly and cut into 1/4–1/2 in (6–12 mm) wide strips. Unfold and dust with flour. Repeat with remaining dough.
6. Bring the stew to a gentle boil. Add the hand-cut noodles in batches so they do not clump, stirring to separate. Simmer 5–8 minutes until noodles are cooked through and the broth has slightly thickened from the noodles.
7. Stir in 2 tbsp (30 g) butter for sheen and richness. Adjust salt and pepper. Ladle into bowls and garnish with chopped parsley or dill if using. Serve hot.