Djarkope
Kyrgyz Stewed Lamb
Djarkope is a simple lamb stew, that reminded me of the basic beef stew I grew up eating back in Argentina. Like it, it has meat (lamb instead of beef, however), carrots and potatoes and a tomato-based gravy. Djarkope, however, has a kick due to the use of red pepper and it's flavored with fresh cilantro and fennel, rather than oregano, cumin and paprika. It also uses green onions rather than yellow ones.
I was quite surprised at how big of a difference the change in herbs made. I did not like this stew at all, it just tasted weird to me. My husband, on the other hand, was quite fond of it - so it might be our different expectations at play.
The original recipe called for more vegetables than I used - being an Argentinian, I'm very meat forward - and less salt. Even though I doubled it when I cooked it (to a teaspoon from half asked for), I still needed to add more.
PRINT PDF
Djarkope
Ingredients
- 2 Tbsp oil
- 2 lbs boneless lamb shoulder, cubed
- 2 bunches green onions, sliced
- 2 carrots, sliced
- 1 cup diced tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp red pepper flakes or ground red pepper
- 1 tsp ground white pepper
- 3 potatoes, peeled and cubed
- 6 garlic cloves, crushed
- leaves from 1/2 bunch of cilantro
- 1 cup boling water
- 1 tsp of salt or to taste
- 1 fennel bulb, sliced
Directions
Heat oil in a saucepan over high heat. Add the lamb and brown on all sides. Reduce heat to medium.
Add the onions, carrots, tomatoes, tomato paste and red and white peppers. Stir well, cover and cook for 5 minutes, stirring occasionally.
Add the potatoes, garlic, cilantro and the boiling water. Season with salt and stir. Bring to a boil and then cook for 10 minutes. Reduce heat to low, cover and cook for 30 minutes. Add the fennel and continue cooking for 10 more minutes.
|
Adapted from Vera Abitol's recipe at 196 flavors
Do you have a comment on this recipe? Please make it here
Kyrgyz Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail
|