Entree: Turkmenistan – Northern Culinary Region – Gyzyl Gurt (Hearty Turkmen lamb stew finished with crumbled dried-yogurt curds and a spiced red tomato base)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1.5-inch (4 cm) pieces
- 2 tbsp (30 ml) vegetable oil or lamb fat
- 2 large onions, coarsely chopped (about 10 oz / 300 g)
- 3 cloves garlic, minced (about 0.4 oz / 12 g)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 large red bell pepper, seeded and diced (about 6 oz / 170 g)
- 1 cup (240 ml) crushed tomatoes or tomato passata
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- 2 cups (480 ml) water or low-sodium broth
- 1/2 cup (120 ml) dry white wine or additional broth (optional)
- 4 oz (115 g) qurut (dried yogurt curds), crumbled (if unavailable, use 5 oz / 140 g thick drained yogurt balls or a mix of drained yogurt and crumbled feta)
- 2 tbsp (30 g) chopped fresh dill or parsley for garnish
- Optional: 2 medium potatoes, peeled and cut into chunks, added with carrots for a heartier stew

Instructions

1. Pat lamb pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat oil in a heavy pot over medium-high heat and brown lamb in batches until well colored; remove and set aside.
2. Reduce heat to medium. Add chopped onions and carrots to the pot and sauté 6–8 minutes until softened and starting to brown. Add garlic and diced red pepper and cook 1–2 minutes more.
3. Stir in tomato paste, crushed tomatoes, cumin, coriander, paprika, bay leaf, and the optional wine. Cook 2–3 minutes to develop flavor.
4. Return browned lamb to the pot, add 2 cups (480 ml) water or broth to nearly cover the meat, bring to a simmer, then reduce heat to low. Cover and braise gently 1.5–2 hours until lamb is tender; add potatoes along with the carrots if using and cook until tender.
5. When the meat is tender, remove bay leaf and reduce sauce uncovered over medium heat if it is too thin. Taste and adjust salt and pepper.
6. Lower heat to very low and stir in crumbled qurut a little at a time, allowing it to melt into the sauce and thicken slightly; this will lend a tangy, creamy finish. If qurut is very salty, taste carefully and adjust seasoning.
7. Garnish with chopped dill or parsley and serve hot with plain rice, flatbread, or boiled potatoes to absorb the rich, tangy sauce.