Khabizgina

Method

Heat butter in a large heavy-bottomed pot and brown the meat chunks in batches until golden on all sides, then set aside. In the same pot, fry the sliced onions until softened and lightly caramelised. Return the meat to the pot and add water or stock along with bay leaves, salt and pepper, then bring to a boil. Reduce heat and simmer gently for 1.5 to 2 hours until the meat is very tender and the broth has reduced slightly. Just before serving, stir in the fresh coriander and parsley. Serve hot in bowls with the broth, traditionally accompanied by flatbread.