Угро. Угрои бомазаи тоҷикӣ. Ugro.Tajik soup.

Boil water in a large pot over high heat.

Add lamb pieces and cook until browned, about 5-7 minutes.

Stir in chopped onions and sauté until translucent, about 3-4 minutes.

Add sliced carrots and cook for another 3-4 minutes.

Incorporate diced potatoes and chopped tomatoes into the pot.

Add minced garlic, cumin, black pepper, and salt to taste.

Drop in bay leaves and red pepper for additional flavor.

Cover the pot and simmer on low heat for 30-40 minutes.

Check the meat for tenderness; it should be easily pierced with a fork.

Stir in chopped parsley and cilantro just before serving.

Serve hot with a wedge of lemon on the side.