The combination of just two main ingredients makes a surprisingly delicious dish
Ingredients for 4 servings
- 1 kg of lamb (or beef if you prefer), boneless or with bones
- 1 cup of pasteurized soft Kashk (milk ingredient)
- 3 medium size onions chopped
- 6 cloves of garlic, minced
- 3 Table spoons of cooking oil
- 1 tea spoon of turmeric
- 1/2 tea spoon of cinnamon
- 1/4 tea spoon of black pepper (optional)
Instructions:
- Place the lamb on a cutting board, trim extra fats and non-mussel tissues, separate the bones from meat, and chop the meat to 3-4 centimeter cubes.
2. Heat oil in a 5-litre skillet and add onions. Cook for 5 minutes or until yellow and soft. Add garlic and cook for 2 more minutes
3. Add turmeric, pepper, and cinnamon to the onion. Let the seasoning flavours to diffuse and then add the meat (and the bones). Cook few minutes and stir well until brown all over
4. Lower the heat to low, add 1 cup of hot water, cover the skillet, and cook for at least one hour. Keep eye on it and add more hot water if needed until the juices thickens and the lamb is well cooked. Do not add salts since kashk is salty. Add salt later if needed
5. Remove the bones if any, add the kashk, stir well to mix, and continue to cook for another 30 minutes
6. This wonderful slow-cooked dish is, traditionally, served with bread but may be served with rice
Recent Comments