Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and in a large roasting pan, combine 1.5 kilograms of cubed lamb shoulder, 1.2 kilograms of cubed butternut squash, 3 large sliced carrots, and 2 roughly chopped yellow onions.

2. 2

   Add 6 thinly sliced garlic cloves, 2 tablespoons of ground cumin, 1 tablespoon of ground coriander, 1 tablespoon of sweet paprika, 1 teaspoon of freshly ground black pepper, and 2 teaspoons of sea salt to the roasting pan.

3. 3

   Pour 4 tablespoons of vegetable oil over all the ingredients in the pan, then use your hands to thoroughly mix everything, ensuring the lamb and vegetables are evenly coated with the spices and oil.

4. 4

   Add 1 cup of water or beef broth to the bottom of the roasting pan, then cover the pan tightly with aluminum foil to create a steamy environment for roasting.

5. 5

   Place the covered roasting pan into the preheated oven and roast for 1 hour and 30 minutes to tenderize the meat and vegetables.

6. 6

   Remove the foil from the roasting pan after 1 hour and 30 minutes, stir the contents gently, and continue roasting uncovered for an additional 30 minutes until the lamb is browned and the vegetables are caramelized.

7. 7

   Carefully remove the "Kavakli Qovurma Gosht" from the oven, let it rest for 10 minutes, and then garnish generously with 1/4 cup of chopped fresh dill before serving.