Kyrgyz-Style Shorpo

Rinse the lamb on the bone, cut into large pieces, 3–4 per serving, pat dry, and rub with salt and black pepper.

In a thick-bottomed pot or a kazan, melt the tail fat. Add the lamb and sear over medium-high heat until golden brown on all sides.

Pour in cold water, bring to a boil, and carefully skim off the foam. Cover with a lid, reduce the heat to low, and simmer for 90 minutes at a barely visible simmer.

Add the onion and carrot, cut into large chunks, and cook for another 25 minutes so the vegetables release their flavor into the broth without falling apart.

Add the potatoes in large wedges, along with the tomatoes and bell peppers cut into large pieces. Cover and cook for 20–25 minutes, until the meat is tender and the potatoes can be easily pierced with a knife.

Taste the broth and add more salt and black pepper if needed. Remove the shorpo from the heat and let it rest for 10 minutes.

Divide the lamb and vegetables among deep bowls, ladle over the broth, and sprinkle with chopped dill and parsley stems.