Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 kilograms of lamb shoulder pieces dry with paper towels, then season thoroughly with 2 teaspoons of salt, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of black pepper.

2. 2

   Heat 4 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the seasoned lamb pieces on all sides in batches, removing them to a plate after browning.

3. 3

   Add 3 large quartered yellow onions and 4 thickly sliced medium carrots to the pot, sautéing them for 8 minutes until softened and lightly caramelized.

4. 4

   Stir in 4 minced cloves of garlic and 2 large chunks of red bell peppers, cooking for an additional 3 minutes until fragrant.

5. 5

   Return the browned lamb to the pot, pour in 700 milliliters of water or lamb broth, ensuring the meat is mostly submerged, and bring the mixture to a gentle simmer.

6. 6

   Add 500 grams of halved new potatoes and 1 tablespoon of ground sumac to the pot, cover tightly, reduce the heat to low, and slow cook for 2.5 hours.

7. 7

   After 2.5 hours, stir in 1 can (400g) of drained and rinsed chickpeas, then continue to cook, covered, for another 30 minutes until the lamb is fork-tender and the vegetables are soft.

8. 8

   Ladle the Samarqand Qozon Kavobi with Sumac into bowls and garnish with fresh dill and cilantro before serving.