Entree: Kyrgyzstan – Northern Culinary Region – Оромо ➤ Oromo (Hearty northern Kyrgyz lamb and potato stew braised with onions and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (7.5 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lamb fat
- 3 large onions, thinly sliced (about 18 oz / 510 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (1 g) ground black pepper, additional
- 1/2 tsp (2 g) paprika (optional)
- 2 large potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 cup (240 ml) beef or lamb broth, plus more as needed
- 1/2 cup (120 ml) water
- 1 bay leaf (optional)
- 2 tbsp (30 ml) plain yogurt or sour cream (optional, for serving)
- Fresh dill or parsley, chopped, for garnish (to taste)
- Flatbread or steamed rice, for serving

Instructions

1. Season the lamb cubes with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat the oil in a heavy Dutch oven over medium-high heat.
2. Brown the lamb in batches, about 4–6 minutes per batch, until well-seared on all sides. Transfer browned lamb to a plate and set aside.
3. Reduce heat to medium. Add sliced onions to the pot and cook, stirring frequently, until soft and starting to caramelize, about 12–15 minutes.
4. Add garlic, cumin, coriander, paprika (if using), and remaining 1/2 tsp (2.5 g) salt; cook 1–2 minutes until fragrant.
5. Return the lamb to the pot with any collected juices. Add potatoes, carrots, bay leaf (if using), broth, and 1/2 cup (120 ml) water. Bring to a gentle simmer.
6. Cover, lower the heat, and braise gently for 1 to 1 1/2 hours, stirring occasionally, until lamb is tender and potatoes are cooked through. Add additional broth or water 1/4 cup (60 ml) at a time if stew becomes too thick.
7. Taste and adjust seasoning with salt and pepper. If you prefer a thicker sauce, remove lid and simmer uncovered 5–10 minutes to reduce.
8. Stir in yogurt or a spoonful of sour cream if desired for creaminess. Remove bay leaf.
9. Garnish with chopped dill or parsley and serve hot with flatbread or steamed rice to soak up the rich braising liquid.
10. Refrigerate leftovers up to 3 days; gently reheat on the stovetop, adding a splash of water or broth to loosen the sauce.