An Uzbek one-pot wonder of layered meat and vegetables slow-braised in their own juices without any added water — pure, concentrated flavor.
Equipment needed
stovetop, pot
Layer the bottom of a heavy kazan or Dutch oven with oil and sliced onions.
Add lamb chunks seasoned with cumin, salt, and pepper on top of the onions.
Layer sliced carrots, potatoes, bell peppers, and tomatoes on top.
Add cabbage leaves and a whole head of garlic. Season each layer.
Do not add any water — the vegetables will create their own liquid.
Seal the pot extremely tightly with foil and a lid. Cook on the lowest heat for 2.5-3 hours.
Open the pot at the table — the aroma is part of the experience. Serve in layers with the rich braising juices.