Entree: Kazakhstan – Southern Kazakhstan – Коктал ➤ Koktal (Hearty Southern Kazakh lamb and vegetable stew braised with warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 3 medium carrots, cut into 1/2-inch (12 mm) rounds
- 2 medium tomatoes, chopped
- 2 medium potatoes, cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) beef or lamb broth
- 1 cup (240 ml) water
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) paprika
- 1 bay leaf
- 1 tsp (5 ml) salt, plus more to taste
- 2 tbsp (30 ml) fresh dill, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice or to taste

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season lamb pieces with 1 tsp salt and brown in batches until nicely caramelized, about 5 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add sliced onions and cook until soft and beginning to brown, about 8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in tomato paste, chopped tomatoes, cumin, coriander, paprika, and black pepper. Cook 2–3 minutes to concentrate flavors.
4. Return browned lamb to the pot with carrots, potatoes, bay leaf, broth, and water. Bring to a simmer, then lower heat, cover, and braise gently until lamb is very tender, about 1 to 1¼ hours.
5. Remove bay leaf. Taste and adjust seasoning with salt and lemon juice. Stir in chopped dill and parsley just before serving.
6. Serve hot with thin flatbread, pilaf, or crusty bread to soak up the rich broth.