Turkmen Dograma soup meat and bread

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add diced lamb and brown on all sides, about 8-10 minutes.

Sprinkle in cumin, black pepper, and salt, stirring to coat the meat.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Layer sliced potatoes, carrots, and bell peppers on top of the meat.

Pour in enough water to cover the ingredients, about 4 cups.

Add bay leaves and bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender.

Check occasionally, adding more water if necessary to prevent burning.

Once cooked, remove from heat and let rest for 10 minutes.

Garnish with chopped parsley before serving.