Entree: Turkmenistan – Southern Culinary Region – Kovurma (Pan-seared and slowly braised Turkmen lamb dish with onions and spices often served with rice or flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lamb fat
- 2 large onions, thinly sliced — approx. 12 oz (340 g)
- 2 medium tomatoes, peeled and chopped or 1 cup (240 g) canned crushed tomatoes
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 bay leaf — approx. 0.1 oz (3 g)
- 1 cup (240 ml) beef or lamb stock or water
- 2 cloves garlic, minced — approx. 0.3 oz (8 g)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 medium carrot, sliced (optional) — approx. 4 oz (115 g)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat lamb pieces dry and season with salt and pepper. Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat.
2. Brown the lamb in batches without crowding, 3–4 minutes per side, transferring browned pieces to a plate.
3. Reduce heat to medium, add sliced onions to the same pot and cook until soft and golden, about 8–10 minutes, scraping up browned bits.
4. Stir in garlic, ground coriander and cumin; cook 30–60 seconds until fragrant. Add tomato paste if using and stir to combine.
5. Return lamb to the pot, add chopped tomatoes (or canned crushed tomatoes), bay leaf, sliced carrot if using, and pour in stock or water to come about halfway up the meat.
6. Bring to a gentle simmer, cover and braise on low heat for 1–1.5 hours until lamb is tender, stirring occasionally and adding small amounts of water if liquid evaporates too quickly.
7. Adjust seasoning to taste, remove bay leaf, and sprinkle with chopped cilantro or parsley before serving.
8. Serve Kovurma over plain steamed rice, pilaf, or with warm flatbread.