Uzbek-inspired Żymlok with Spiced Lamb

Ingredients

In this Uzbek-inspired adaptation of Żymlok, we incorporate the flavors and spices commonly found in Uzbek cuisine. The original Ukrainian dish is typically made with beef or pork, but we substitute it with lamb, which is more commonly used in Uzbek cuisine. The marinade for the lamb includes Uzbek spices like cumin, coriander, and paprika, giving it a distinct flavor profile. Additionally, we replace the traditional Ukrainian dumplings with Żymlok, a popular Uzbek dumpling, to further enhance the Uzbek influence in the dish. We alse have the original recipe for Żymlok, 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup water 1/2 cup water
• 1 cup plain yogurt 1 cup plain yogurt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, vegetable oil, chopped onion, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. 2.
   In a large pot, bring water to a boil.
3. 3.
   In a separate bowl, combine the flour and salt. Gradually add water, mixing until a soft dough forms. Knead the dough for a few minutes until smooth.
4. 4.
   Roll out the dough on a floured surface to a thickness of about 1/4 inch. Cut the dough into small squares or circles.
5. 5.
   Drop the dumplings into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Remove the dumplings with a slotted spoon and set aside.
6. 6.
   In a large skillet, heat some vegetable oil over medium heat. Add the marinated lamb and cook until browned on all sides, about 5-7 minutes.
7. 7.
   Reduce the heat to low, cover the skillet, and let the lamb simmer for about 1 hour, or until tender.
8. 8.
   In a small bowl, mix the plain yogurt with a pinch of salt.
9. 9.
   Serve the cooked lamb on top of the Żymlok dumplings, garnished with fresh cilantro. Drizzle the yogurt sauce over the dish.

Treat your ingredients with care...

• Lamb — For the most tender results, marinate the lamb overnight. If you prefer a milder flavor, reduce the amount of spices used in the marinade.

Tips & Tricks

• If you can't find Żymlok dumplings, you can substitute them with other Uzbek dumplings like Manti or Chuchvara.
• Adjust the spiciness of the dish by adding more or less paprika to the lamb marinade.
• Serve the dish with a side of pickled vegetables for a tangy contrast to the rich flavors.
• If you prefer a thicker sauce, you can mix some flour with water and add it to the lamb during the simmering process.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Uzbek-inspired Żymlok with Spiced Lamb hot, allowing the flavors to meld together. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the dish with a side of plain yogurt and pickled vegetables to balance the richness of the lamb.

Presentation advice

Arrange the Żymlok dumplings on a large serving platter, creating a bed for the spiced lamb. Place the tender lamb pieces on top of the dumplings, allowing them to nestle into the soft texture. Drizzle the yogurt sauce over the dish, creating an attractive contrast of white against the vibrant colors of the lamb and dumplings. Garnish with fresh cilantro for a final touch of elegance.