Djiboutian-inspired Halušky with Spiced Lamb

Ingredients

In this Djiboutian-inspired adaptation, the traditional Slovak Halušky is transformed by incorporating Djiboutian spices and flavors. The original dish typically consists of potato dumplings served with bryndza cheese and bacon. However, in this version, the bryndza cheese and bacon are replaced with spiced lamb, marinated in Djiboutian spices such as cumin, coriander, and turmeric. This modification adds a new layer of flavor and transforms the dish into a Djiboutian culinary experience. We alse have the original recipe for Halušky, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons Djiboutian spice blend (cumin, coriander, turmeric) 2 tablespoons Djiboutian spice blend (cumin, coriander, turmeric)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500g (1.1 lb) potatoes, peeled and grated 500g (1.1 lb) potatoes, peeled and grated
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, Djiboutian spice blend, chopped onion, minced garlic, and a pinch of salt. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated lamb and cook until browned and cooked through, approximately 8-10 minutes. Remove the lamb from the skillet and set aside.
3. 3.
   In a separate bowl, combine the grated potatoes, flour, and a pinch of salt. Mix well until a dough-like consistency is formed.
4. 4.
   Bring a large pot of salted water to a boil. Using a spoon or a spaetzle maker, drop small portions of the potato dough into the boiling water. Cook for about 3-4 minutes or until the dumplings float to the surface. Remove the dumplings from the water using a slotted spoon and set aside.
5. 5.
   Return the skillet to medium heat and add the cooked lamb back in. Cook for an additional 2-3 minutes to ensure the lamb is heated through.
6. 6.
   Serve the spiced lamb over a bed of the potato dumplings (Halušky). Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — For tender and flavorful results, marinate the lamb for at least 30 minutes to allow the spices to penetrate the meat.
• Djiboutian spice blend — If you can't find a pre-made Djiboutian spice blend, you can create your own by combining equal parts ground cumin, coriander, and turmeric.

Tips & Tricks

• If you prefer a spicier dish, you can add a pinch of cayenne pepper or chili powder to the Djiboutian spice blend.
• To save time, you can prepare the lamb marinade in advance and let it marinate overnight for even more flavor.
• If you don't have access to fresh herbs, you can use dried herbs as a substitute, but use them sparingly as they are more potent.

Serving advice

Serve the Djiboutian-inspired Halušky with Spiced Lamb hot, allowing the flavors to meld together. It can be enjoyed as a standalone meal or accompanied by a fresh salad or Djiboutian flatbread.

Presentation advice

To enhance the presentation, arrange the potato dumplings (Halušky) on a platter and place the spiced lamb on top. Garnish with a generous sprinkle of fresh cilantro or parsley for a pop of color.