Qogurma

Qogurma is a traditional Uzbek dish consisting of lamb or mutton that has been slowly cooked, typically in its own fat. The preparation often involves marinating the meat, sometimes with spices such as cumin, coriander, or black pepper, before it is placed in a heavy pot or cauldron, often referred to as a kazan. The meat is then cooked over low heat for an extended period, allowing it to become exceptionally tender and to release its natural juices.

The rendered fat plays a crucial role in the cooking process, helping to baste the meat and impart a rich flavor. Qogurma is usually served hot, and the succulent meat is often accompanied by the flavorful fat. It can be eaten as a standalone dish or as part of a larger meal, frequently served with flatbreads like non. Variations of qogurma exist throughout Central Asia, with subtle differences in ingredients and cooking methods. The dish is a staple in Uzbek cuisine, appreciated for its simplicity and the deep, satisfying flavor achieved through its slow-cooking method.