Dish
Kayrma
Armenian lamb stew
To make Kayrma, lamb is first browned in a pan and then slow-cooked with onions, garlic, and spices such as cumin and coriander. The dish is typically served with rice or bread. This dish is high in protein and iron, but may not be suitable for those with onion allergies or sensitivities.
Origins and history
Kayrma has been a staple in Uzbek cuisine for centuries. It is often served at special occasions such as weddings and holidays.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of this dish, some of which include adding tomatoes or bell peppers to the lamb.
Presentation and garnishing
Kayrma is typically served in a large pot or casserole dish. Garnish with fresh herbs such as cilantro or parsley.
Tips & Tricks
To make the lamb even more tender, marinate it in the spices overnight before cooking.
Side-dishes
Rice or bread are the perfect side dishes to accompany Kayrma.
Drink pairings
A full-bodied red wine such as a Syrah pairs well with this dish.
Delicious Kayrma recipes
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