Unusual Fact: Kyrgyzstan has a 3-som coin making it one of the only countries with this denomination
To finish off the K’s we find ourselves eating from Kyrgyzstan, a land locked central Asian nation.
For Kyrgyzstan I made Djarkope, which is a spiced Lamb stew full of vegetables. I was quite a fan of this dish, especially the fresh fennel that is stirred though just before serving. The stew itself is warming and wholesome but with the fresh fennel cutting through …. **chefs kiss**
Djarkope – recipe by 196 Flavours
1 kg boneless lamb shoulder
500 g spring onion , sliced
6 cloves garlic , crushed
4 carrots , sliced
4 potatoes , cut into chunks
2 tomatoes , peeled, seeded and diced
2 tablespoons tomato paste
1 fennel , thinly sliced lengthwise and crosswise
½ bunch coriander
1 teaspoon chilli powder
½ teaspoon salt
½ teaspoon white pepper
4 tablespoons oil
250 ml boiling water
Cut the lamb into pieces of about 20g.
Brown meat in hot oil over high heat (meat should be roasted)
Reduce heat to medium temperature.
Add carrots, onions, tomatoes, tomato paste, chilli and pepper.
Mix well. Cover and cook 5 minutes, stirring regularly.
Add the potatoes, garlic, coriander, boiling water and salt.
Bring to boil.
Cook 10 minutes over medium heat and 40 minutes over low heat.
Five minutes before the end of the cooking, add the fennel slices.
If necessary, increase the temperature to reduce the liquid after cooking.
What's in Elly's Belly 