Usuba
Lamb with Potatoes in a Cauldron
A traditional Central Asian dish made from lamb and potatoes, cooked in a cauldron over low heat. The meat becomes tender, and the potatoes absorb the aromatic spices and meat juices. The dish is prepared without adding water — the ingredients are stewed in their own juice.
- Total
- 150 min
- Standard serving
- 326.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Rinse the lamb ribs, pat dry and cut into large pieces.
- 2
Step 2
Peel the potatoes, pat dry and cut in half.
- 3
Step 3
Heat the cauldron over high heat. Spread the meat on the bottom, sprinkle with cumin and salt. Place the potatoes on top, sprinkle again with cumin and salt.
- 4
Step 4
Cover the pot with a lid and place it on the lowest heat for 2 hours. Do not lift the lid, stir, or add water.
- 5
Step 5
After two hours, sprinkle the dish with chopped cilantro, stir and serve immediately.
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