Entree: Kazakhstan – Southern Kazakhstan – Жая ➤ Zhaya (Southern Kazakh lamb skillet of spiced, caramelized onions and cumin)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 3 large yellow onions, thinly sliced — approx. 12 oz (340 g)
- 4 cloves garlic, minced — approx. 0.5 oz (15 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 cup (240 ml) beef or lamb stock
- 1/2 cup (120 ml) plain yogurt
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 medium tomato, diced — approx. 6 oz (170 g)
- 2 bay leaves
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1/4 cup (35 g) toasted slivered almonds or walnuts (optional)

Instructions

1. Pat the lamb dry and season with 1/2 tsp salt and black pepper. Heat the vegetable oil in a heavy skillet or cazuela over medium-high heat until shimmering.
2. Brown the lamb in batches so pieces get a deep sear, about 4–5 minutes per batch; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium, add the butter and the sliced onions. Cook, stirring occasionally, until onions are deep golden and caramelized, about 20–25 minutes. Add a pinch of salt partway through to help draw out moisture.
4. Stir in the minced garlic, tomato paste, ground cumin and coriander; cook 1–2 minutes until fragrant and spices bloom.
5. Return the lamb to the pan with any collected juices. Add the diced tomato, bay leaves and stock; bring to a simmer, then reduce heat to low. Cover and cook gently until lamb is tender, about 45–60 minutes.
6. Whisk the yogurt with the vinegar or lemon juice to temper, then stir into the pan in the last 5 minutes of cooking to enrich the sauce. Taste and adjust salt and pepper.
7. Remove bay leaves. Sprinkle with chopped cilantro or parsley and toasted nuts if using. Serve hot with plov, flatbread, or boiled potatoes in the Southern Kazakhstan manner.