Chomurdak Etli Chovut
A hearty and flavorful Turkmen dish featuring tender lamb cooked with chickpeas and aromatic spices in a rich broth, often prepared in a traditional cast-iron pot (chomurdak).
🧂 Ingredients
- 1 kg Lamb shoulder(cut into large cubes)
- 250 g Chickpeas(dried, soaked overnight or canned, drained)
- 3 large Onions(chopped)
- 2 large Carrots(cut into thick rounds)
- 6 cloves Garlic(minced)
- 4 tbsp Vegetable oil or lamb fat
- 1 tbsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Turmeric
- 2 Bay leaves
- 1.5 l Water or lamb broth
- to taste Salt
- to taste Black pepper
- 1/2 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
If using dried chickpeas, drain and rinse them after soaking. If using canned, drain and rinse.
💡 Tip: Soaking dried chickpeas overnight helps them cook more evenly. - 2
Heat oil or lamb fat in a heavy-bottomed pot or Dutch oven (chomurdak) over medium-high heat. Brown the lamb cubes on all sides in batches.
💡 Tip: Don't overcrowd the pot; browning in batches ensures a good sear. - 3
Remove lamb and set aside. Add chopped onions to the pot and sauté until softened and lightly browned.
- 4
Add minced garlic, cumin seeds, coriander seeds, turmeric, and bay leaves. Stir and cook for 1-2 minutes until fragrant.
- 5
Return the lamb to the pot. Add the prepared chickpeas and carrots.
💡 Tip: Ensure chickpeas and carrots are submerged in the liquid. - 6
Pour in water or lamb broth, ensuring the ingredients are mostly covered. Bring to a simmer, then reduce heat to low, cover, and cook gently.
💡 Tip: A low and slow simmer is key for tender lamb. - 7
Check periodically and add more liquid if needed. Season with salt and black pepper towards the end of cooking.
💡 Tip: Adjust seasoning after the flavors have melded. - 8
Once the lamb is very tender and the chickpeas are cooked through, the stew is ready. Stir in fresh cilantro or parsley before serving.
💡 Pro Tips
- ✓For a deeper flavor, you can sear the lamb and then deglaze the pot with a splash of red wine before adding the broth.
- ✓If you don't have a traditional chomurdak, a heavy Dutch oven or cast-iron pot works perfectly.
- ✓Adjust the amount of spices to your preference.
🔄 Variations
- Add diced potatoes along with the carrots for a more substantial stew.
- Include a pinch of red pepper flakes for a touch of heat.
- Serve with Turkmen bread (chorek) for dipping.