The recipe may sound simple, but I have tried to cook osh three different times, and I have failed every time because it is so difficult to get every part of the recipe just right.
Almost every ingredient of osh is found locally. The most important part of osh is the meat. Choosing the right meat is a big deal. For that reason, on holidays, wealthy people will often buy a whole sheep and use the best parts to make osh. Funnily, the most expensive sheep are the ones with the biggest butts! Tajik sheep carry most of their fat on their rear ends, and that fat is a crucial ingredient in a lot of cooking. The one ingredient for osh that is not found in Tajikistan is rice, which people import from China and India.
