Tash Kordo: The mouthwatering recipe of Kyrgyzstan| Kyrgyz cuisine exploration #foodshorts #shorts

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

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

Add chopped carrots and red pepper, cooking for 5 minutes until softened.

Incorporate chopped tomatoes and dried apricots, mixing well.

Pour in water and bring to a boil, then reduce heat to low.

Add bay leaves and cover, simmering for 1 hour until the lamb is tender.

Stir in rinsed rice and chickpeas, ensuring they are evenly distributed.

Add more water if necessary to cover the rice by about an inch.

Cover the pot and cook on low heat for 20-25 minutes until rice is tender.

Remove from heat and let sit, covered, for 10 minutes to steam.

Fluff the rice with a fork and garnish with chopped parsley before serving.

Equipment Needed

Dietary

Allergens