Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Sear 1.5 kg of lamb shoulder cubes until nicely browned on all sides, then remove the lamb from the pot and set aside.

3. 3

   Add 2 thinly sliced large yellow onions to the pot and sauté them for 8 minutes until softened and translucent.

4. 4

   Return the seared lamb to the pot, then add 4 cut carrots, 3 quartered large potatoes, 4 roughly chopped medium fresh tomatoes, 50 grams of thinly sliced fresh galangal, 6 minced garlic cloves, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of freshly ground black pepper.

5. 5

   Pour 4 cups of hot water or lamb/beef broth and 1.5 teaspoons of salt into the pot, stir everything gently, and bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and slow cook the stew for 2.5 to 3 hours, or until the lamb is exceptionally tender, stirring occasionally to prevent sticking.

7. 7

   Garnish the Qovurma Dimlama with 0.25 cup of fresh chopped dill before serving immediately with traditional Uzbek non (bread) or steamed rice.