Entree: Uzbekistan – Khiva / Khorezm – Kovurma Sho'rva (Khorezm-style fried meat soup of browned lamb with onions, root vegetables, and a clear savory broth)

Serving Size: 6

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
- 4 tbsp (60 ml) clarified butter, lard, or neutral oil
- 3 large onions, thinly sliced (approx. 16 oz/450 g)
- 3 cloves garlic, minced
- 2 large carrots, sliced into 1/2-inch (1.2 cm) rounds
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1 bay leaf
- 8 cups (1.9 L) water or light beef/lamb broth
- 1 1/2 tsp (8 g) salt, or to taste
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh dill, chopped (optional)

Instructions

1. Heat 2 tbsp of the clarified butter or oil in a large heavy pot over medium-high heat. Add the lamb cubes in batches and brown on all sides without crowding, about 6–8 minutes per batch. Remove browned lamb and set aside.
2. Reduce heat to medium, add remaining 2 tbsp fat, then add the sliced onions and cook, stirring, until deep golden and caramelized, about 12–15 minutes. Add the minced garlic and cook 1 minute.
3. Stir in the tomato paste, cumin, coriander, and black pepper; cook 1–2 minutes to bloom the spices. Return the browned lamb to the pot and toss to coat.
4. Pour in the water or broth and add the bay leaf. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim any foam from the surface for a clearer broth.
5. After 30 minutes of simmering, add the carrots and potatoes. Continue to simmer gently until the lamb is tender and vegetables are cooked through, about 40–50 minutes more (total simmer time ~1¼–1½ hours).
6. Season with salt to taste, remove bay leaf, stir in chopped parsley and dill, and ladle hot into bowls. Serve with crusty bread or traditional Uzbek bread (non) if desired.