Entree: Kazakhstan – Western Steppe Kazakhstan – Жая ➤ Zhaya (Pan-roasted or braised lamb ribs seasoned in simple steppe spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb ribs, trimmed
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, thinly sliced (approx. 10 oz (300 g))
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) water or low-sodium beef/chicken broth
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tbsp (15 g) chopped fresh dill or parsley
- Boiled potatoes or thin flatbread for serving

Show original ingredient measurements

- 2 lb (900 g) lamb ribs, trimmed
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, thinly sliced (approx. 10 oz / 300 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) water or low-sodium beef/chicken broth
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tbsp (15 g) chopped fresh dill or parsley
- Boiled potatoes or thin flatbread for serving

Instructions

1. Preheat a heavy skillet over medium-high heat and add oil. Pat lamb ribs dry and brown in batches, 3–4 minutes per side, then remove. In the same pan lower heat to medium, add onions and cook until soft and golden, about 8 minutes; add garlic, cumin, coriander, salt, and pepper and cook 1 minute until fragrant. Return ribs to the pan, add 1 cup (240 ml) water or broth, cover, and simmer gently for 35–45 minutes until ribs are tender.
2. Remove lid, increase heat to medium-high, add butter and vinegar (or lemon juice) and baste while reducing the braising liquid to a glossy glaze, about 5–8 minutes. Adjust seasoning, scatter chopped dill or parsley over the ribs and serve hot with boiled potatoes or flatbread to soak up the juices.