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Turkmen Lamb and Apricot Stew
Gowurdakly Ýagly
A rich and aromatic stew featuring tender chunks of lamb slow-cooked with dried apricots, onions, and a blend of traditional Turkmen spices. This dish offers a delightful balance of savory and sweet, showcasing the country's love for incorporating fruit into meat dishes.
🧂 Ainekset
- 1 kg Lamb shoulder, cut into 2-inch cubes
- 4 tbsp Vegetable oil or lamb fat
- 2 large Onions, thinly sliced
- 4 cloves Garlic, minced
- 200 g Dried apricots, halved
- 750 ml Water or lamb broth
- 1.5 tsp Cumin seeds, toasted and ground
- 1 tsp Coriander seeds, toasted and ground
- 0.5 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 1 tbsp Fresh dill, chopped (for garnish)
👨🍳 Ohjeet
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
💡 Ammattilaisvinkit: Drying the lamb ensures a better sear. - 2
Heat the oil or lamb fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
💡 Ammattilaisvinkit: Browning develops deep flavor and color. - 3
Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pot as the onions cook. - 4
Add the minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Be careful not to burn the garlic. - 5
Return the browned lamb to the pot. Stir in the ground cumin, coriander, and turmeric. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
💡 Ammattilaisvinkit: Toasting and grinding spices releases more intense flavors. - 6
Add the halved dried apricots and pour in the water or lamb broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or until the lamb is very tender.
💡 Ammattilaisvinkit: Low and slow cooking is key to tender lamb. - 7
Uncover the pot and continue to simmer for another 30 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper as needed.
💡 Ammattilaisvinkit: This step helps to concentrate the flavors. - 8
Serve the stew hot, garnished with fresh cilantro and dill. It is traditionally served with Turkmen bread (Chorek) or rice.
💡 Ammattilaisvinkit: The fresh herbs add a bright contrast to the rich stew.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, you can marinate the lamb in spices overnight.
- ✓If you prefer a thicker sauce, you can mix 1 tablespoon of flour with a little cold water and stir it into the stew during the last 30 minutes of cooking.
- ✓Adjust the amount of apricots to your preference for sweetness.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of red pepper flakes for a touch of heat.
- Include other dried fruits like prunes or raisins along with the apricots.
- A tablespoon of tomato paste can be added with the onions for a richer base.