Entree: Kazakhstan – Northern Kazakhstan – Koktal (Hearty Kazakh lamb and root-vegetable stew cooked slowly in a sealed pot)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) mutton or lamb shoulder, trimmed and cut into 1 to 1.5-inch chunks
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces
- 3 medium potatoes, cut into large chunks
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 3 cups (720 ml) water or lamb stock
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 1 bay leaf
- 1 tsp (2 g) ground cumin (optional, for a warm note typical in northern steppe cooking)
- 2 tbsp (8 g) chopped fresh dill or parsley for finishing
- 1 tbsp (15 ml) white vinegar or lemon juice (optional, to brighten)

Instructions

1. Pat the lamb pieces dry and season with 1 tsp (2 g) salt and 1/2 tsp (1 g) pepper. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat and brown the lamb in batches until nicely seared on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until soft and beginning to color, about 6–8 minutes. Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Return the browned lamb to the pot. Add the carrots, potatoes, bay leaf, cumin (if using), remaining salt and pepper, and pour in the water or lamb stock to just cover the ingredients.
4. Bring to a gentle boil, then reduce heat to low and cover tightly. Simmer gently for 1.5–2 hours until the lamb is very tender and vegetables are cooked through. Check once or twice and skim any foam; add a splash of water if liquid reduces too much.
5. Uncover in the last 10–15 minutes to slightly reduce the sauce if needed. Adjust seasoning with additional salt, a splash of vinegar or lemon juice to brighten, and stir in chopped dill or parsley just before serving.
6. Serve hot in deep bowls alongside fresh flatbread or steamed grains. Leftovers keep well and deepen in flavor overnight.