Sùgoli Crimean Tatar Style

Ingredients

In this Crimean Tatar adaptation of Sùgoli, we incorporate the distinct flavors of Crimean Tatar cuisine. The original Sardinian dish is traditionally made with pork, but we substitute it with lamb, a popular meat choice in Crimean Tatar cuisine. Additionally, we infuse the dish with Crimean Tatar spices such as cumin, coriander, and paprika, which add a delightful depth of flavor. The Crimean Tatar influence brings a new dimension to the dish, making it a true fusion of cultures. We alse have the original recipe for Sùgoli, 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
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, cubed 2 potatoes, cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• 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 golden brown.
3. 3.
   Add the lamb cubes to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the cumin, coriander, and paprika over the lamb and stir well to coat the meat with the spices.
5. 5.
   Add the diced tomatoes, sliced carrots, cubed potatoes, and diced bell pepper to the pot. Stir to combine.
6. 6.
   Pour the beef broth into the pot and season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Serve the Crimean Tatar Sùgoli hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For the best results, choose lean cuts of lamb and trim any excess fat before cubing it.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Coriander — Use freshly ground coriander seeds for a more vibrant taste.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth to the dish.
• Beef broth — If you prefer a richer flavor, you can use homemade beef broth or a high-quality store-bought version.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a diced chili pepper.
• Serve Crimean Tatar Sùgoli with a side of traditional Crimean Tatar flatbread, such as "Çeberek" or "Yufka."
• If lamb is not readily available, you can substitute it with beef or veal.
• To enhance the flavors, marinate the lamb cubes in the spice mixture for a few hours before cooking.
• Leftovers can be stored in the refrigerator for up to three days and taste even better the next day as the flavors continue to develop.

Serving advice

Crimean Tatar Sùgoli is best served hot, accompanied by a generous portion of flatbread. Garnish each serving with freshly chopped parsley for a pop of color and freshness.

Presentation advice

Present the Crimean Tatar Sùgoli in a deep serving dish, allowing the vibrant colors of the vegetables and tender lamb to shine through. Sprinkle some additional chopped parsley on top for an appealing presentation.