Lemon-Saffron Glaze Uzbek Qovurma with Lamb and Vegetables

Method

1. Mix lemon zest and saffron threads into the vegetable oil (step 1).
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add lamb cubes and sauté until browned and cooked through, about 5-7 minutes.
4. Stir in chopped onion, minced garlic, and sliced vegetables. Cook for 10 minutes, stirring occasionally.
5. Sprinkle with paprika, salt, and pepper. Stir well and cook for 5 minutes until flavors meld.
6. Serve hot with steamed rice or warm flatbread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.