Bashkir-style Ammoghiu

Ingredients

In this Bashkir-style adaptation of Ammoghiu, we incorporate the unique flavors and ingredients of Bashkir cuisine. While the original Italian Ammoghiu typically includes ingredients like eggplant and basil, our Bashkir version replaces them with local ingredients such as lamb, potatoes, and bell peppers. The spices used in the sauce are also adjusted to reflect the traditional flavors of Bashkir cuisine, giving the dish a distinct and delightful twist. We alse have the original recipe for Ammoghiu, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 400g (14 oz) canned tomatoes 400g (14 oz) canned tomatoes
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced bell peppers and cubed potatoes to the pot. Cook for a few minutes until they start to soften.
5. 5.
   Return the lamb to the pot and pour in the canned tomatoes. Stir well to combine.
6. 6.
   Sprinkle in the cumin, coriander, paprika, salt, and pepper. Stir to evenly distribute the spices.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the lamb is tender and the flavors have melded together.
8. 8.
   Serve the Bashkir-style Ammoghiu hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb cuts that are suitable for slow cooking, such as shoulder or leg. Trim any excess fat before cubing the meat.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the sauce.
• Serve the Bashkir-style Ammoghiu with a side of traditional Bashkir flatbread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Bashkir-style Ammoghiu as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of red wine.

Presentation advice

Garnish the Bashkir-style Ammoghiu with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the dish to shine through.