Chef-tested recipe
A Kyrgyz skillet dish of lamb, onion and potatoes browned together until deeply savoury.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Flatbread, pickles or fresh salad
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 800 g lamb shoulder, cut into bite-size pieces
- 800 g potatoes, cut into 3 cm pieces
- 300 g onions, sliced
- 40 ml neutral oil or rendered lamb fat
- 4 g ground cumin, optional
- 8 g salt paid link
- 3 g black pepper
- 20 g fresh herbs, optional
Method
Heat the fat in a heavy skillet or kazan-style pot and brown the lamb well.
Add onions and cook until soft and golden.
Add potatoes, cumin, salt and pepper and turn everything together.
Cover and cook over medium-low heat for 25–30 minutes, stirring occasionally, until lamb and potatoes are tender.
Uncover for the final few minutes to deepen the browning. Finish with herbs if using.
Beginner Technique Notes
Use a wide heavy pan so the meat browns rather than steams. Traditional versions may include organ meats; this recipe keeps to lamb shoulder for easier home cooking.
Substitutions
Beef can replace lamb. Reduce added oil if using a fattier cut.
Storage
Refrigerate for up to 3 days. Reheat in a covered pan, then uncover briefly to restore browning.
Allergen Notes
No major allergens are required in the base recipe.
Always Cook with Heart. Always!
