Uzbek Soyutma with Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 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
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 34g
• Fiber: 4g
• 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 lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the diced potatoes, sliced carrots, diced bell pepper, and diced tomatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the ground cumin, paprika, and ground coriander over the ingredients in the pot. Season with salt and pepper to taste.
5. 5.
   Pour enough water into the pot to cover the ingredients. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Uzbek Soyutma hot, garnished with fresh cilantro. It pairs well with crusty bread or steamed rice.

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 cooking.
• Bell pepper — Use a combination of red, yellow, and green bell peppers to add a vibrant mix of colors to the stew.

Tips & Tricks

• To enhance the flavors, marinate the lamb in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker consistency, you can mix a tablespoon of flour with water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Uzbek Soyutma in deep bowls, allowing the aromatic steam to waft up. Accompany it with a side of crusty bread or steamed rice to soak up the delicious flavors.

Presentation advice

Garnish the Soyutma with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Uzbek dining experience.