Entree: Turkmenistan – Southern Culinary Region – Gowurdak (Slow-caramelized lamb cooked with onions and lamb fat until deeply browned and richly flavored)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder or mutton, cut into 1–1.5 inch (2.5–4 cm) pieces
- 4 oz (115 g) lamb tail fat or unsalted butter (or extra lamb fat), diced
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g) total
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 bay leaves
- 1/2 cup (120 ml) water or light broth
- 1 medium tomato, chopped (optional), about 5 oz (140 g)
- Fresh parsley or cilantro, 2 tbsp (8 g) chopped, for garnish
- To serve: flatbread or 2 cups (370 g) cooked rice for 4

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder or mutton, cut into 1–1.5 inch (2.5–4 cm) pieces
- 4 oz (115 g) lamb tail fat or unsalted butter (or extra lamb fat), diced
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g) total
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 bay leaves
- 1/2 cup (120 ml) water or light broth
- 1 medium tomato, chopped (optional), about 5 oz (140 g)
- Fresh parsley or cilantro, 2 tbsp (8 g) chopped, for garnish
- To serve: flatbread or 2 cups (370 g) cooked rice for 4

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a heavy-bottomed pot or cast-iron pan over medium-high heat. Add 2 tbsp (30 ml) oil and the diced lamb fat or butter; once fat renders, increase heat to high and add lamb pieces in a single layer. Brown the lamb on all sides, working in batches if needed, about 6–8 minutes per batch. Remove browned lamb and set aside.
2. Lower heat to medium and add the sliced onions to the pot. Cook slowly, stirring often, until onions are deeply golden and caramelized, about 20–30 minutes. Add minced garlic in the last 2 minutes to soften.
3. Return browned lamb to the pot with the caramelized onions. Stir in salt, pepper, cumin, coriander, bay leaves, and chopped tomato if using. Pour in 1/2 cup (120 ml) water or broth, scrape up any browned bits, and bring to a simmer.
4. Cover, reduce heat to low, and cook gently until lamb is very tender and sauce is reduced, about 1–1.5 hours. Uncover for the last 15–20 minutes to allow excess liquid to evaporate and flavors to concentrate; the dish should be richly browned and slightly sticky.
5. Taste and adjust seasoning. Remove bay leaves, sprinkle with chopped parsley or cilantro, and serve hot with flatbread or rice.

1. Heat a heavy-bottomed pot or cast-iron pan over medium-high heat. Add 2 tbsp oil and the diced lamb fat or butter; once fat renders, increase heat to high and add lamb pieces in a single layer. Brown the lamb on all sides, working in batches if needed, about 6–8 minutes per batch. Remove browned lamb and set aside.
2. Lower heat to medium and add the sliced onions to the pot. Cook slowly, stirring often, until onions are deeply golden and caramelized, about 20–30 minutes. Add minced garlic in the last 2 minutes to soften.
3. Return browned lamb to the pot with the caramelized onions. Stir in salt, pepper, cumin, coriander, bay leaves, and chopped tomato if using. Pour in 1/2 cup water or broth, scrape up any browned bits, and bring to a simmer.
4. Cover, reduce heat to low, and cook gently until lamb is very tender and sauce is reduced, about 1–1.5 hours. Uncover for the last 15–20 minutes to allow excess liquid to evaporate and flavors to concentrate; the dish should be richly browned and slightly sticky.
5. Taste and adjust seasoning. Remove bay leaves, sprinkle with chopped parsley or cilantro, and serve hot with flatbread or rice.