Cheese
6 servings
375 minutes
Syrne is a traditional dish of Kazakh cuisine filled with the aromas of the steppe and Eastern colors. Its roots go back centuries when nomads cooked meat in closed cauldrons to achieve tenderness and rich flavor. Syrne is a harmony of tender lamb soaked in a spicy marinade of cream and garlic, slow-cooked to perfect juiciness. Light caramelization of vegetables adds extra sweetness and depth of flavor to the dish. It is served with greens, creating a bright and appetizing appearance. Syrne is not just food; it is a true immersion into Kazakhstan's gastronomic heritage, where every note of flavor tells the story of the steppe people and their hospitality.
1
Cut the lamb into medium pieces and place the meat in an enamel dish.
- Lamb on the bone: 1 kg
2
Prepare the marinade. Mix cream, minced garlic, salt, and pepper to taste. Pour the marinade over the meat. Leave in the refrigerator for a day.
- Cream: 300 ml
- Garlic: 5 clove
- Salt: to taste
- Ground black pepper: to taste
3
Without adding oil, transfer the meat to a pot or thick-bottomed saucepan. Simmer in the oven at 120 degrees for 6 hours, checking periodically.
4
Remove the meat and sauté medium-cut onions, carrots, and peppers in the remaining fat or in a separate pan. Place the vegetables on a plate, top with the meat, garnish with greens, and serve.
- Onion: 2 heads
- Sweet pepper: 3 pieces
- Carrot: 2 pieces