Kyrgyz Mutton Stew with Hearty Vegetables

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onions and minced garlic, sautéing until the onions are translucent.

3.Add the mutton chunks to the pot, browning them on all sides for about 5-7 minutes.

4.Stir in the ground cumin, ground coriander, paprika, black pepper, and salt, mixing well to coat the meat with the spices.

5.Add the chopped tomatoes and bell pepper, cooking for another 3-4 minutes until the vegetables soften.

6.Pour in the beef or mutton broth and add the bay leaf. Bring the mixture to a boil.

7.Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the mutton is tender.

8.After 1 hour, add the diced potatoes and sliced carrots to the pot. Stir gently to combine.

9.Cover the pot again and continue to simmer for an additional 30-40 minutes, or until the vegetables are cooked through and tender.

10.Taste and adjust seasoning if necessary, then remove the bay leaf before serving.

11.Serve hot, garnished with fresh chopped parsley.