Beer-Braised Lamb – GEORY KAZKAV

1. INGREDIENTS (Serves 6–8)

• 2–2.5 kg lamb cuts (shoulder, leg, or ribs; chunky pieces with some fat and bone for extra flavor)
• 3–4 tbsp animal fat (lamb tallow) or neutral vegetable oil
• 1.5 L light/amber beer (classic lager or pale ale works perfectly)
• 3–4 garlic cloves, crushed or thinly sliced
• 2 large onions, quartered
• 2 carrots, cut into large chunks
• 2 bell peppers, cut into thick strips
• 1 tbsp coarse salt, 1 tsp freshly ground black pepper
• 1–2 bay leaves
• Optional: 1 tsp paprika or cumin for a warm accent
• Optional garnish: fresh parsley or cilantro

2. SEAR THE LAMB – BUILDING THE BASE

1. Heat a heavy pot or kazan over medium-high fire. Add fat/oil until shimmering.
2. Pat lamb pieces dry and sear in batches—3–4 minutes per side, until deeply browned on all surfaces.
3. Remove and set aside. The browned bits left behind (“fond”) are pure flavor—don’t clean them off.

3. SAUTÉ VEGETABLES & DEGLAZE

1. Add onions and carrots to the pot. Stir and sauté for 3–4 minutes, scraping the fond.
2. Stir in garlic, peppers, and optional spices (paprika or cumin), cooking another 1–2 minutes until fragrant.
3. Pour in half the beer, scraping up browned bits, letting liquid reduce for a couple of minutes.

4. BRAISE WITH BEER

1. Return lamb to the pot.
2. Pour in remaining beer—enough to submerge the meat halfway.
3. Add salt, pepper, and bay leaves.
4. Bring to a gentle simmer, then reduce heat to low.
5. Cover and braise for 2.5–3 hours, or cook over coals for an outdoor fire twist.
6. Every 40–45 minutes, stir gently and check liquid level. Add water or more beer if needed.

5. FINISH & SERVE

1. When lamb is tender and beer has reduced into a rich, velvety braise, remove from heat.
2. Let it sit 10 minutes before serving—this helps flavors intensify.
3. Taste and adjust salt/pepper if needed.
4. Serve hot, spooning thick sauce over meat and vegetables. Garnish with fresh herbs.

Accompaniments:

• Rustic bread or flatbread to soak up the braising liquid
• Creamy mashed potatoes, polenta, or barley
• Pickled vegetables or a crisp salad to cut richness

🔥 NOTES

• Beer adds depth and tang—its natural sugars and mellow bitterness enhance the lamb.
• Low, slow heat builds complexity—this is a gentle transformation, not a quick sear.
• Outdoor embers optional—braising over coals infuses natural smoke that elevates the dish.
• Minimal seasoning lets beer, broth, meat, and bones do the work.
• Resting the pot before serving allows taste and texture to mellow beautifully.