Authentic Uzbek Jiz-Biz Recipe Fried Lamb with Potatoes, Onions
Uzbek Jiz-Biz
Today on the Takrecipe website, we bring you a hearty and traditional Uzbek dish known as Jiz-Biz. This flavorful meal consists of tender lamb pieces fried until golden, combined with onions and crispy potatoes for a deliciously rich and satisfying dish. Popular among shepherds and travelers in Uzbekistan, Jiz-Biz is known for its bold taste and simple preparation, making it a beloved comfort food. The sizzling aroma of lamb frying in its own juices, mixed with the sweetness of caramelized onions and the crispiness of potatoes, creates an irresistible dish that pairs well with freshly baked bread or a light salad.
Ingredients (Serves 4)
- 600g lamb (with some fat), cut into bite-sized pieces
- 3 large potatoes, peeled and sliced into thick rounds
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp vegetable oil (or lamb fat for authenticity)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- ½ tsp red chili flakes (optional)
- Fresh dill or parsley for garnish
Prepare the Lamb
If using lamb with fat, trim excess fat and render it in a hot pan over medium heat to create natural cooking oil. Otherwise, heat 2 tbsp of vegetable oil in a heavy-bottomed pan or cast-iron skillet. Add the lamb pieces and fry them over medium-high heat. Stir occasionally until the lamb develops a deep brown crust (about 8–10 minutes). Once the lamb is golden brown, lower the heat to medium and add minced garlic, cumin seeds, ground coriander, and black pepper. Stir well to coat the meat with the spices.
Cook the Onions
Add the sliced onions to the pan and sauté until they become soft and translucent (about 5 minutes). Stir occasionally, allowing the onions to absorb the lamb’s rich juices. The goal is to achieve a slight caramelization, enhancing the dish’s flavor.
Fry the Potatoes
In a separate frying pan, heat 1 tbsp of oil and add the sliced potatoes. Fry over medium heat until golden brown and crispy on the outside but soft on the inside (about 10 minutes). If you prefer a more traditional approach, you can fry the potatoes in the same pan with the lamb after the onions have softened, ensuring they soak up the flavorful juices.
Combine and Serve
Once the potatoes are cooked, transfer them to the pan with the lamb and onions. Toss everything together gently, ensuring the potatoes absorb the seasoning. Taste and adjust salt or spices if necessary. Let the dish cook for another 3–5 minutes on low heat for the flavors to meld. Garnish with freshly chopped dill or parsley before serving
Serve and Enjoy
Serve Jiz-Biz hot, ideally with warm flatbread or a fresh salad on the side. A dollop of sour cream or yogurt can also complement the dish beautifully.
Tips:
Choose the right lamb:
🟢Use a mix of meat and fat for the best flavor. If possible, go for bone-in lamb pieces, as they add extra richness.
Caramelize the onions well:
🟢Let the onions cook slowly to bring out their natural sweetness, which balances the richness of the lamb.
Crisp up the potatoes separately:
🟢To avoid soggy potatoes, fry them separately before adding them to the lamb. This ensures they remain crispy.