Kyr (Baked Lamb in the Ground)
Main Dishes • European
Description
This dish is mentioned in a book by John Smith titled 'Kalmyks' in the chapter 'Material Culture': Kyr was a very tasty dish... The recipe for this delicious Kalmyk dish is folk-based, born from the ingenuity of ancestors. Shepherds, who in ancient times pastured the sheep of wealthy landowners, rarely had the chance to eat meat to their fill. And a Kalmyk without lamb is not a true Kalmyk. Following the call of blood, he invented a way to obtain, process, and consume nutritious protein under the challenging conditions of the open sky. Tasty, nutritious, and most importantly, if the owner finds one lamb missing, it can always be attributed to the gray storm of sheep's life. If it’s not caught, it’s not theft... This dish was prepared by shepherds and undoubtedly belongs to the category of very ancient dishes.
Ingredients
- Lamb 1 piece
- Spices to taste
Step-by-Step Guide
Step 1
It was prepared as follows: the lamb carcass and fat tail were cut into pieces. This mass, along with the spices, was placed into a well-cleaned and thoroughly washed sheep's stomach and tied up.
Step 2
A fire was made in a dug pit.
Step 3
Then, the filled stomach was placed in the resulting ashes, covered with a layer of earth, and a fire was lit on top. The meat was stewed in its own juice under the influence of this heat without access to air.
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