👨‍🍳 Instruktioner

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.

   💡 Proffstips: Drying the lamb helps it to brown better.
2. 2

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.

   💡 Proffstips: Browning the lamb in batches ensures a good sear and prevents it from steaming.
3. 3

   Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot as the onions cook.
4. 4

   Stir in the cumin, coriander, and turmeric. Cook for 1 minute until fragrant.

   💡 Proffstips: Toasting the spices briefly enhances their flavor.
5. 5

   Return the browned lamb to the pot. Add the cinnamon stick and the halved dried apricots. Pour in the water or lamb broth, ensuring the lamb is mostly submerged. Bring to a simmer.

   💡 Proffstips: Using lamb broth will deepen the lamb flavor, but water is also acceptable.
6. 6

   Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the lamb is very tender. Stir occasionally, adding a little more liquid if it becomes too dry.

   💡 Proffstips: Low and slow cooking is key to tender lamb.
7. 7

   Once the lamb is tender, remove the cinnamon stick. Taste and adjust seasoning with salt and pepper as needed. The sauce should have thickened slightly.

   💡 Proffstips: If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to reduce it.
8. 8

   Serve the stew hot, garnished with fresh chopped cilantro and dill. It is traditionally served with Tajik bread (non) or rice.

   💡 Proffstips: The fresh herbs add a burst of freshness that complements the rich stew.