Lamb in the east

Oriental mutton ingredients

Meat and vegetables:

  1. Lamb (lamb) 600-700 grams
  2. Ghee 3 tablespoons
  3. Onion 1 piece (large)
  4. 2 cloves of garlic
  5. Ginger (fresh root) 1 slice (1.5 cm long, about 10 grams)
  6. Green pepper (hot) 1 piece (length 10 centimeters)
  7. Tomatoes 4 pieces (medium)


  1. Sour cream 280 milliliters
  2. Purified water 100 milliliters


  1. Turmeric 1 teaspoon
  2. Cardamom 1 teaspoon
  3. Caraway seeds 1/2 teaspoon
  4. Anise 1 star
  5. Cinnamon 1/2 teaspoon
  6. Chili (powder) 1/2 teaspoon
  7. Saffron 1 pinch
  8. Ground black pepper to taste
  9. Salt to taste
  • Main Ingredients: Lamb, Onion, Tomato, Garlic, Sour Cream
  • Serving 4 servings
  • World CuisineAsian, Oriental


A kitchen knife - 2 pieces, a cutting board - 2 pieces, paper kitchen towels, a hatchet, a stove, a bowl - 3-4 pieces, a deep frying pan with a lid, a wooden kitchen spatula, a plate.

Cooking lamb in the east:

Step 1: prepare the ingredients.

For this dish, a young lamb from three to eight months old is ideal. You can use any part of the carcass: ham, ribs, scapular or cervical part, or, as in our version, the leg. To begin with, we wash it under cold running water, dry it with paper kitchen towels, cut off excess fat, cut the film and cut it with a kitchen hatchet into portioned pieces from 5 to 6 centimeters in size.
Next, peel onions, garlic, a slice of ginger, and green hot peppers we remove from the stem and gutted from the seeds. Then we wash everything together with tomatoes under a stream of water, dry, put them on a cutting board in turn and continue the preparation.

Grind onions in half rings or cubes 5-7 millimeters thick, chop the hot pepper with a thin straw, chop the garlic and ginger root finely, and divide each tomato into 4, 6 or 8 slices. We lay out the slices in separate bowls, put on the kitchen table the remaining products that will be needed for cooking lamb in an oriental way, and proceed to the next step.

Step 2: saute the lamb.

We send to a strong fire a deep, preferably non-stick pan and put in it the right amount of melted butter.

After 4-5 minutes, when the fat is very hot, very carefully put lamb slices in it.

Fry the meat from all sides until golden brown, periodically turning each piece from side to side with a kitchen spatula.

At this stage, bring the lamb to full readiness is not necessary! is he should be covered with a light ruddy, but rather dense crust, which will help preserve most of the juice in its tissues during stewing, and in the end the lamb will turn out tender. Once the pieces are fried, transfer them to a clean bowl.

Sprinkle with a pinch of salt, black pepper and immediately turn our attention to vegetables.

Step 3: stew the vegetables.

Reduce the heat under the pan to a medium level, put chopped onions, hot green pepper, ginger and garlic. Fry them together until soft, constantly stirring with a wooden kitchen spatula. It will take about 2-3 minutes.

Then immediately add turmeric, cardamom, caraway seeds, anise, cinnamon, chili pepper, saffron to vegetables and cook everything together 30 secondswithout connecting with the other stewed foods, let them pan in the middle of the pan.

Step 4: bring the dish to full readiness.

After that, put the fried lamb in the pan and stand together on the stove 1-2 minutesstirring occasionally.

Next we send tomatoes there and stew the dish 30-40 seconds.

Then fill the meat with sour cream and purified water.

Reduce the level of fire to a minimum and again mix everything to a homogeneous consistency.

We cover the pan with a lid and cook the lamb in the eastern 25-30 minutes. After that, turn off the stove, insist on a fragrant meal 6-7 minutes, then lay out in portions on plates, optionally decorate with fresh green leaves and serve with your favorite side dish.

Step 5: serve the lamb in an oriental way.

Lamb in the east after cooking is infused. Then it is served in portions on plates together with vegetables and the sauce in which it was stewed, as well as finely chopped leaves of fresh parsley, dill, cilantro, basil or green onion arrows.

As a complement to this aromatic dish, you can offer any side dish, for example, mashed potatoes, baked or boiled potatoes, pasta, cereals from your favorite cereals, salads from fresh vegetables, marinades, pickles, but the ideal option is Basmati rice with butter or arishta-pilaf. Enjoy a delicious meal!
Enjoy your meal!

Recipe Tips:

- A great alternative to ghee - vegetable fats;

- very often sour cream is replaced with sour-milk yogurt without additives or liquid cream, and purified water - with white dry wine, vegetable or meat broth;

- if you do not like spicy food, change a rather strong green pepper for a salad sweet or Bulgarian;

- Instead of a frying pan, you can use a cauldron or deep wok.