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Boin gusht kabob – Stewed lamb neck

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Boin gusht kabob is one of the new dishes of Uzbek cuisine. The main secret of the dish is the tender lamb neck meat. This traditional dish of Uzbek teahouses used to be popular in the region of the Ferghana valley, in Andijan (Asaka), Namangan and in Ferghana city itself. Nowadays you can taste it in any teahouse of Uzbekistan.

To make the meat soft and the fat layer just melt in the mouth, it needs to be stewed for 4-5 hours. As meat is cooked, the new potatoes are fried in the cauldron until golden brown and sprinkled with salt, so that the salt is well absorbed into the hot rind of the potatoes.


The dish is more appetizing with crumbly new potatoes and decorated with the fragrant herbs. The real delicacy for the real men!

See also

Kazan patyr – flatbread in the cauldron
2. Kazan patyr – flatbread in the cauldron
Cooking video recipe for cooking Kok Somsa
3. Cooking video recipe for cooking Kok Somsa
Bedana kabob – The stuffed quail
4. Bedana kabob – The stuffed quail
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5. Manti - a delicious steamed dumplings
The indescribable taste and aroma of Uzbek shashlik
6. The indescribable taste and aroma of Uzbek shashlik
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7. Pilaf – the head of everything

See also

Kazan patyr – flatbread in the cauldron

Cooking video recipe for cooking Kok Somsa

Bedana kabob – The stuffed quail

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