Uzbek Summer Lamb-and-Vegetable Stew
A real hearty dish: meaty and filling! This Uzbek summer stew is incredibly tasty, calorie-rich, and nourishing. It’s very easy to cook - even if you’ve never cooked in a cauldron before.
Updated : 16 March, 2026
Easy
About 30 min.
Ingredients
1.5 kilograms
Lamb ribs
800 grams
Onions
800 grams
Zucchini
1 kilograms
Tomato
1 kilograms
Potato
6
Bell pepper
1 kilograms
Corn
to taste
Garlic
to taste
Hot chili pepper
to taste
Cumin
to taste
Table salt
to taste
Greens
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before cooking, prepare the ingredients. Cut all vegetables into large pieces, and roll the lamb ribs into a circle, forming a “crown.”
Step 2
Place the lamb in the center of the cauldron.
Step 3
Arrange the onion around the ribs.
Step 4
Add tomatoes, then add salt, ground black pepper, and cumin.
Step 5
Place zucchini on top of the tomatoes.
Step 6
Add whole garlic.
Step 7
Add corn together with the zucchini.
Step 8
Add a layer of potatoes after the corn, then add spices again.
Step 9
Add whole bell peppers.
Step 10
Finish by placing bunches of herbs on top, to your taste.
Step 11
Pour in about 0.5 liter water (about 2 cups). Cover with a lid.
Step 12
Simmer over low heat for 1 hour 30 minutes.
Step 13
When the time is up, the dish is ready. Serve the broth separately at the table.
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