Kyrgyz Lamb Stew with Aromatic Spices

Ingredients

While the original Lao dish, Or lam, is traditionally made with buffalo meat and Lao spices, this adapted Kyrgyz version replaces buffalo with lamb and incorporates aromatic spices commonly used in Kyrgyz cuisine. The cooking technique and overall concept of slow-cooking a stew remain the same, but the flavors and ingredients have been adjusted to suit the Kyrgyz palate. We alse have the original recipe for Or lam, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 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, sliced 2 carrots, sliced
• 2 potatoes, cubed 2 potatoes, cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, 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 chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, ground cumin, ground coriander, paprika, salt, and black pepper. Cook for 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the sliced carrots, cubed potatoes, diced bell pepper, and diced tomato to the pot. Mix well to coat the vegetables with the spices.
5. 5.
   Pour in the lamb or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Kyrgyz Lamb Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or traditional Kyrgyz bread.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier stew. Trim excess fat before cubing the meat to reduce the overall fat content of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Feel free to add other vegetables such as peas or green beans to the stew for added variety.
• For a deeper flavor, marinate the lamb in the spice mixture for a few hours before cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kyrgyz Lamb Stew in deep bowls, accompanied by steamed rice or traditional Kyrgyz bread. The stew pairs well with a dollop of sour cream or yogurt on top for added creaminess.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional feel of the dish.