Cuchamas with a Uzbek Twist

Ingredients

In this Uzbek adaptation of Cuchamas, we incorporate traditional Uzbek spices and herbs such as cumin, coriander, and paprika to infuse the meat with rich flavors. The dish is also traditionally served with Uzbek flatbread, lepeshka, instead of tortillas. Additionally, a tangy yogurt sauce is served alongside the dish to complement the spices and add a creamy element. We alse have the original recipe for Cuchamas, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into chunks 500g (1.1 lb) lamb or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Uzbek flatbread (lepeshka), for serving Uzbek flatbread (lepeshka), for serving
• Tangy yogurt sauce, for serving Tangy yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the meat chunks to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Pour in the beef or vegetable broth, tomato paste, and lemon juice. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the meat becomes tender and easily falls apart.
6. 6.
   Once the meat is cooked, remove it from the pot and shred it using two forks.
7. 7.
   Return the shredded meat to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Spicy Uzbek Cuchamas hot, garnished with fresh cilantro. Accompany it with Uzbek flatbread (lepeshka) and tangy yogurt sauce.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cooking.
• Uzbek flatbread (lepeshka) — If lepeshka is not available, you can substitute it with naan bread or any other flatbread of your choice.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a finely chopped chili pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Serve the Spicy Uzbek Cuchamas with a side of pickled vegetables for added tanginess and crunch.
• Leftovers can be used to make delicious wraps or sandwiches the next day.
• Experiment with different cuts of meat, such as lamb shoulder or beef chuck, to find your favorite variation.

Serving advice

Serve the Spicy Uzbek Cuchamas hot, accompanied by Uzbek flatbread (lepeshka) and tangy yogurt sauce. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the shredded meat on a platter, surrounded by pieces of Uzbek flatbread. Drizzle the tangy yogurt sauce over the meat and sprinkle with fresh cilantro leaves. Serve with a side of pickled vegetables for a colorful and appetizing presentation.