Yemeni-Style Cutturiedde with Spiced Lamb

Ingredients

In this Yemeni adaptation of Cutturiedde, the traditional Sardinian dish, we replace the original Sardinian sausage with spiced lamb. The spices used in the marinade and sauce are also influenced by Yemeni cuisine, adding a unique flavor profile to the dish. We alse have the original recipe for Cutturiedde, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) semolina flour 500g (1.1 lb) semolina flour
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, cumin, coriander, turmeric, chili powder, salt, and pepper. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. 3.
   Add the marinated lamb to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and tomato paste. Season with additional salt and pepper, if needed. Reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the lamb is tender and the flavors have melded together.
5. 5.
   Meanwhile, prepare the Cutturiedde pasta. In a large mixing bowl, combine the semolina flour with water, gradually adding water until a smooth and elastic dough forms. Knead the dough for a few minutes, then let it rest for 15 minutes.
6. 6.
   Roll out the dough into a thin sheet and cut it into small squares or diamond shapes.
7. 7.
   Bring a large pot of salted water to a boil. Cook the Cutturiedde pasta until they float to the surface, indicating they are cooked. Drain the pasta.
8. 8.
   Serve the Yemeni-style spiced lamb over the cooked Cutturiedde pasta. Garnish with fresh herbs, such as parsley or cilantro, if desired.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before marinating.
• Semolina flour — Adjust the amount of water added to the semolina flour gradually, as the dough should be smooth and elastic but not sticky.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper.
• Serve the Yemeni-Style Cutturiedde with a side of yogurt or a fresh salad to balance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Yemeni-Style Cutturiedde with spiced lamb hot, garnished with fresh herbs, such as parsley or cilantro, for a burst of freshness.

Presentation advice

For an appealing presentation, arrange the cooked Cutturiedde pasta on a large serving platter and top it with the spiced lamb. Drizzle some of the tomato-based sauce over the dish and garnish with fresh herbs.