Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown 2 pounds of boneless lamb shoulder, cut into 2-inch cubes, on all sides for 8-10 minutes.

2. 2

   Remove the browned lamb, add 1 tablespoon of olive oil to the pot, then sauté 2 large yellow onions, roughly chopped, until softened, about 7 minutes.

3. 3

   Stir in 4 cloves of minced garlic, 3 large carrots cut into 1-inch pieces, 2 large bell peppers (any color) cut into 1-inch pieces, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander, cooking for 5 minutes until fragrant.

4. 4

   Return the lamb to the pot along with 1 (28-ounce) can of diced tomatoes (undrained), 1 (15-ounce) can of chickpeas (drained and rinsed), 4 whole green cardamom pods, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, pouring in 4 cups of lamb broth.

5. 5

   Bring the mixture to a simmer on the stovetop, then add 2 pounds of Yukon gold potatoes, peeled and cut into 1.5-inch cubes, ensuring they are mostly submerged in the liquid.

6. 6

   Cover the pot tightly and transfer it to a preheated oven at 300°F (150°C) to slow cook for 2.5 to 3 hours, or until the lamb is fork-tender.

7. 7

   Carefully remove the whole green cardamom pods before serving the Slow-Cooked Uzbek Lamb Kazan, garnished with 0.5 cup of fresh chopped parsley.