Entree: Turkmenistan – National Cuisine – Kakmach (Hearty Turkmen braised lamb cooked with onions and tomatoes in rendered lamb fat until deeply browned and rich)

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 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2.5 lb (1.13 kg) lamb shoulder or leg, bone-in, cut into 1.5–2 inch pieces
- 3 tbsp (45 ml) lamb tail fat or rendered lamb fat (kurdyuk) or substitute vegetable oil
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 g) ripe tomatoes, chopped (or 1 14-oz/400 g can diced tomatoes)
- 1 medium bell pepper, sliced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 1 bay leaf
- 1 cup (240 ml) water or lamb broth
- 2 tbsp (30 ml) tomato paste (optional, for deeper color)
- 1 tbsp (15 ml) white vinegar or lemon juice
- Fresh dill or parsley for garnish (optional)
- Cooked rice or flatbread, for serving

Instructions

1. Season the lamb pieces with 1 tsp (5 g) salt and black pepper. Heat the lamb tail fat or oil in a heavy wide skillet or Dutch oven over medium-high heat until shimmering.
2. Working in batches, sear the lamb pieces on all sides until well browned and caramelized. Transfer seared pieces to a plate and repeat until all meat is browned.
3. Reduce heat to medium. Add sliced onions to the pot and cook slowly until they are deeply golden and softened, about 15–20 minutes; stir frequently to prevent burning.
4. Stir in garlic, cumin, coriander, and paprika and cook 1–2 minutes until fragrant. Add chopped tomatoes, bell pepper, and tomato paste (if using), cooking until the tomatoes begin to break down.
5. Return the browned lamb to the pot, add bay leaf, remaining salt, vinegar or lemon juice, and pour in 1 cup (240 ml) water or broth to come partially up the meat. Bring to a simmer.
6. Reduce heat to low, cover partially, and braise gently for 1.5–2 hours, turning the meat occasionally, until the lamb is fork-tender and the sauce has reduced to a glossy, flavorful coating.
7. Taste and adjust seasoning. If excess fat remains, skim before serving. Garnish with chopped dill or parsley if desired.
8. Serve Kakmach hot with plain pilaf, flatbread (chorak or lavash), or boiled potatoes to soak up the rich sauce.