Chechen-style Ndocca

Ingredients

In this Chechen-style adaptation of Ndocca, we incorporate traditional Chechen spices and flavors to enhance the original Corsican dish. The addition of Chechen spices adds a unique warmth and depth to the dish, giving it a distinct Chechen twist. Additionally, we use Chechen culinary techniques to slow-cook the lamb, allowing the flavors to develop and meld together beautifully. We alse have the original recipe for Ndocca, 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
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the cubed lamb to the pot and cook until it is browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, cumin, coriander, black pepper, salt, and bay leaf. Cook for a few minutes until the spices are fragrant.
5. 5.
   Pour in the lamb or vegetable broth and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as shoulder or leg. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in a mixture of Chechen spices and olive oil for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.
• Serve Chechen-style Ndocca with a dollop of sour cream or yogurt for a creamy twist.

Serving advice

Chechen-style Ndocca is best served hot, straight from the pot. Accompany it with a side of fluffy rice or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present Chechen-style Ndocca in a deep serving dish, allowing the rich tomato-based sauce to envelop the tender lamb. Sprinkle some chopped parsley on top for an appealing touch. Serve with a side of rice or bread on a separate plate to create an inviting and satisfying meal.