👨‍🍳 Instructions

1. 1

   Rinse the buckwheat groats under cold water until the water runs clear. Set aside.

   💡 Tip: Rinsing removes excess starch, preventing a gummy texture.
2. 2

   Heat the oil or lamb fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove the lamb and set aside.

   💡 Tip: Browning the lamb in batches ensures a good sear and prevents overcrowding the pot.
3. 3

   Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the diced carrots and turnip/rutabaga, cooking for another 5 minutes until slightly tender.

   💡 Tip: Sautéing the vegetables in the lamb fat adds extra flavor.
4. 4

   Stir in the minced garlic, cumin seeds, and crushed coriander seeds. Cook for 1 minute until fragrant.

   💡 Tip: Toasting the spices enhances their aroma and flavor.
5. 5

   Return the browned lamb to the pot. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.

   💡 Tip: Cooking the tomato paste deepens its flavor and reduces acidity.
6. 6

   Pour in the beef or lamb broth and soy sauce. Bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, or until the lamb is tender.

   💡 Tip: Low and slow cooking is key to tenderizing the lamb.
7. 7

   Stir in the rinsed buckwheat groats. Ensure the liquid covers the groats; add more broth or water if needed. Cover and simmer for another 20-25 minutes, or until the buckwheat is cooked and has absorbed most of the liquid, creating a porridge-like consistency.

   💡 Tip: The buckwheat will absorb liquid and thicken the stew into a porridge.
8. 8

   Season with salt and black pepper to taste. Garnish with fresh dill or parsley before serving.

   💡 Tip: This dish is best served hot and can be a complete meal on its own.