Kadyry Bash

Ingredients

• Lamb Neck Fillet 5 lbs
• Water 5 qt
• Allspice berries to taste
• Parsnip 1 piece
• Clove to taste
• Mild Chili Spice 1 piece
• Turmeric to taste
• Nutmeg ½ pieces
• White Beans 0 lbs
• Fat Tail Fat 5 oz
• Tomatoes 20 oz
• Walnuts 5 oz
• Pickled Cauliflower 20 oz
• Onion 15 oz
• Sweet Pepper 15 oz
• Khmeli-suneli 1 tablespoon

Step-by-Step Guide

Step 1

Soak the beans for 2 hours. Then, boil them, drain in a colander, and let the water drain off. Blend until smooth.

Step 2

Char the parsnip over an open flame or roast it in a dry skillet to release its aroma. Gather the spices into a cheesecloth bag for the broth: parsnip, allspice, hot pepper, and cloves. Pour three liters of water over the lamb, bring it to a boil, let it simmer for a while, and then drain. Next, cook in fresh water with the spices. The broth should reduce by half.

Step 3

Dice the peppers, tomatoes, and onion into medium cubes. Sauté them in lamb tail fat with nutmeg, khmeli-suneli, and turmeric. At the end, add the chopped pickles and walnuts, and immediately remove the mixture from heat.

Step 4

Remove the meat and the spice bag from the broth (the spice bag should be discarded). Stir the bean puree into the broth until smooth, then add the sautéed mixture. Serve with bread or flatbread.