👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   💡 Proffstips: A cast-iron pot is ideal
2. 2

   Brown the meat in batches until well-seared on all sides. Remove the meat and set aside.

   💡 Proffstips: Don't overcrowd the pot, or the meat will steam instead of sear
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.

4. 4

   Add the carrots and cook for another 5 minutes, stirring occasionally.

5. 5

   Return the browned meat to the pot. Add the minced garlic, salt, pepper, and bay leaves.

   💡 Proffstips: Stir to combine with the onions and carrots
6. 6

   Pour in enough water or broth to cover the meat and vegetables. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours, or until the meat is tender.

   💡 Proffstips: Skim off any foam that rises to the surface during the first 30 minutes of simmering
7. 7

   Add the potatoes to the pot. Ensure they are submerged in the liquid. Cover and continue to simmer for another 30-40 minutes, or until the potatoes are tender.

   💡 Proffstips: Add more liquid if the stew becomes too dry
8. 8

   Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

   💡 Proffstips: A final taste and seasoning check is important
9. 9

   Ladle the Bukhtarma into bowls and garnish generously with fresh chopped dill or parsley.

   💡 Proffstips: Serve hot