Dogroma Ash
Dogroma Ash is a hearty and flavorful Turkmen dish, often prepared for special occasions. It features tender lamb or beef, simmered with aromatic vegetables and herbs, and traditionally served with flatbread.
🧂 Ingredients
- 1 kg Lamb or Beef(cut into 2-inch cubes)
- 3 large Onions(chopped)
- 3 medium Carrots(diced)
- 400 g Tomatoes(diced or crushed)
- 4 cloves Garlic(minced)
- 4 tbsp Vegetable Oil or Ghee
- 500 ml Water or Broth
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- to taste Salt
- to taste Black Pepper
- 1/2 cup Fresh Cilantro or Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
💡 Tip: Ensure the pot is hot before adding the meat. - 2
Sear the meat in batches until browned on all sides. Remove meat and set aside.
- 3
Add chopped onions to the pot and sauté until softened and lightly golden.
- 4
Add diced carrots and cook for another 5 minutes, stirring occasionally.
- 5
Stir in minced garlic, cumin seeds, and coriander seeds. Cook for 1 minute until fragrant.
- 6
Return the meat to the pot. Add diced tomatoes, water or broth, salt, and pepper.
💡 Tip: The liquid should almost cover the meat. - 7
Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the meat is very tender.
💡 Tip: Stir occasionally and add more liquid if needed. - 8
Taste and adjust seasoning. Garnish with fresh chopped cilantro or parsley before serving.
💡 Tip: Serve hot with Turkmen flatbread (Chorek).
💡 Pro Tips
- ✓For a richer flavor, use lamb shoulder or beef chuck.
- ✓If you don't have whole cumin and coriander seeds, ground spices can be used, but add them towards the end of sautéing to prevent burning.
- ✓Dogroma Ash can be made ahead of time; the flavors meld beautifully overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chickpeas for extra protein and texture.
- Include other root vegetables like potatoes or parsnips.
- A pinch of red pepper flakes can add a touch of heat.