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Tash kordo
Stone-cooked lamb
Tash kordo: Kyrgyz lamb cooked under hot stones, here slow-roasted with stones and herbs
Tash kordo, 'stone pit', is the herders' feast of the Kyrgyz mountains around Naryn and Issyk-Kul: a pit is dug and lined with stones heated in a fire, a whole leg or shoulder of lamb wrapped in its own caul or in hide is laid inside with more hot stones, and the pit is covered with earth for several hours. The meat comes out smoky and spoon-tender. At home, a wrapped lamb shoulder slow-roasted in a sealed casserole over a few clean, heated stones gives a similar result. A common mistake is unwrapping too soon; it needs the full time. Chef's tip: lay a bed of fresh thyme and juniper under the lamb for the scent of mountain herbs.
- Total time
- 270 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the lamb
- 4 ⅞ lb lamb shoulder on the bone
- 2 ½ tsp salt
- 1 tsp black pepper
- 6 cloves garlicsliced
- 1 tsp cumin seeds
- 1 bunch fresh thyme
- 1 tsp juniper berrieslightly crushed
- ¾ cup water
- 4 clean, smooth river stonesoptional, scrubbed and dried, about 5 cm each
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Method
0/5 doneStep 1: Cut slits in 4 ⅞ lb lamb shoulder on the bone and push in 6 cloves garlic. Rub with 2 ½ tsp salt, 1 tsp black pepper and 1 tsp cumin seeds and leave for 1 hour.
Step 2: Heat the oven to 325°F (fan 275°F). If using 4 clean, smooth river stones, heat them in the oven for 30 minutes and put them in the bottom of a large casserole with tongs. Take care: they are very hot.
Step 3: Lay 1 bunch fresh thyme and 1 tsp juniper berries on top, then the lamb. Pour in ¾ cup water, cover tightly with foil and the lid.
Step 4: Roast for 4 hours, until the lamb pulls easily from the bone. Common mistake: unwrapping early; it stays tough.
240 minStep 5: Rest 15 minutes, then pull into pieces and serve with bread and onion.
15 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbs
- 1 g
- Fat
- 38 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tash kordo take?
- About 270 minutes in total: 30 minutes to prepare and 240 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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