Kyorchekh - Kyrgyz Lamb and Vegetable Stew

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 22g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, bell pepper, and tomato to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and sprinkle with cumin powder, paprika, dried thyme, salt, and pepper. Mix everything together.
5. 5.
   Pour in the beef or vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Kyorchekh hot, garnished with fresh parsley. Enjoy with warm bread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cooking.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast for a few minutes until fragrant. Then grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For a richer flavor, marinate the lamb in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Feel free to add other vegetables such as peas or green beans to customize the stew to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Kyorchekh in deep bowls, allowing each person to enjoy the tender lamb and vegetables immersed in the flavorful broth. Accompany it with warm crusty bread to soak up the delicious juices.

Presentation advice

Garnish the Kyorchekh with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional feel of the dish.