Kelya Bash
Kelya Bash is a hearty and flavorful Turkmen dish featuring tender lamb cooked with chickpeas and aromatic spices, often served with flatbread. It's a comforting meal that showcases traditional Turkmen culinary practices.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into large chunks)
- 250 g Chickpeas(dried, soaked overnight or canned, drained)
- 2 large Onions(chopped)
- 5 cloves Garlic(minced)
- 400 g Tomatoes(crushed or diced)
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 0.5 tsp Turmeric
- 1 tsp Paprika
- 1 piece Bay leaf
- 1 liter Water or lamb broth
- 1 to taste Salt
- 1 to taste Black pepper
- 0.5 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
If using dried chickpeas, cook them until tender according to package directions. Drain and set aside. If using canned, drain and rinse.
💡 Tip: Soaking dried chickpeas overnight significantly reduces cooking time. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb chunks on all sides. Remove lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.
- 4
Add cumin seeds and coriander seeds to the pot and toast for about 30 seconds until fragrant. Stir in turmeric and paprika.
- 5
Return the lamb to the pot. Add crushed tomatoes, bay leaf, and enough water or lamb broth to cover the meat.
💡 Tip: Using lamb broth will enhance the lamb flavor. - 6
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the lamb is very tender.
💡 Tip: Check liquid levels periodically and add more if needed. - 7
Add the cooked chickpeas to the pot. Season with salt and black pepper to taste. Continue to simmer, uncovered, for another 15-20 minutes to allow flavors to meld and the sauce to thicken slightly.
- 8
Remove the bay leaf before serving. Garnish generously with fresh chopped cilantro or parsley.
💡 Tip: Serve hot with traditional Turkmen flatbread (chorek) or rice.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb in batches.
- ✓Adjust the amount of spices according to your preference.
- ✓This dish tastes even better the next day as the flavors deepen.
🔄 Variations
- Add diced carrots or potatoes along with the chickpeas for a more substantial stew.
- A pinch of red pepper flakes can be added for a touch of heat.