Name: Saffron-Safflower Infusion Uzbek Qovurma with Lamb and Vegetables
Total time: 27 min
Yield: 2 servings
Cuisine: Uzbek
Ingredients: 300g lamb shoulder; 1 bell pepper; 1 zucchini; 1 onion; 2 cloves garlic; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1/2 tsp saffron threads; 1 tbsp safflower oil

Rich and aromatic with a subtle floral note from saffron and a vibrant color from safflower.

Method

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