Avar khichyn

Method

Heat oil in a large heavy-bottomed pot over medium-high heat and brown the diced lamb in batches until golden on all sides, then remove and set aside. In the same pot, sauté the sliced onions until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Return the lamb to the pot with the potatoes and pour in the beef stock, ensuring everything is covered. Bring to a simmer, season with salt and pepper, then reduce heat to low and cook covered for 45-50 minutes until the lamb is tender and potatoes are completely soft and beginning to break down. The dish should have a thick, stew-like consistency with some potatoes dissolving into the broth. Finish with fresh chopped herbs and adjust seasoning before serving hot.