Entree: Turkmenistan – Northern Culinary Region – Gowurdak (Traditional Turkmen slow-fried mutton with onions rendered in lamb fat until deeply browned and richly flavored)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder or mutton, cut into large 1–2 inch (2.5–5 cm) pieces
- 4 oz (115 g) lamb tail fat or unsalted butter (or 3 tbsp (45 ml) vegetable oil if unavailable)
- 2 tsp (10 ml) salt, or to taste
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander (optional)
- 4 large onions, thinly sliced — about 1.5 lb (700 g)
- 4 cloves garlic, sliced
- 1 bay leaf
- 1 cup (240 ml) water or lamb broth
- 1 tbsp (15 ml) white vinegar or lemon juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Pat the lamb pieces dry and season evenly with salt, pepper, cumin, and ground coriander if using. Let rest 15–20 minutes.
2. In a heavy-bottomed skillet or shallow pan over medium heat, melt the lamb tail fat or butter until shimmering. Add lamb pieces in a single layer and brown well on all sides in batches, about 6–8 minutes per batch. Remove browned meat and set aside.
3. In the same pan, add the sliced onions and cook over medium-low heat, stirring occasionally, until very soft and beginning to caramelize, about 20–30 minutes. Add a splash of water if they start to stick.
4. Return the browned lamb to the pan with the onions. Add sliced garlic, bay leaf, and 1 cup (240 ml) water or broth. Bring to a simmer, cover, and cook gently until the meat is tender, about 1–1.5 hours depending on meat. Add more liquid if needed to prevent burning.
5. When the meat is tender and much of the liquid has reduced, uncover and increase heat to medium-high to evaporate remaining liquid and fry the lamb and onions together until edges are deeply browned and slightly crisp, about 10–15 minutes. Stir frequently to prevent sticking and to allow even browning.
6. Stir in vinegar or lemon juice, adjust seasoning with salt and pepper, and remove bay leaf. Garnish with chopped cilantro or parsley if desired and serve hot with flatbread, rice, or sums as customary.