Kaurma Hingal

Kaurma Hingal Recipe from Azerbaijan - Succulent Lamb with Aromatic Spices and Cheese

Region / culture: Azerbaijan | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Kaurma Hingal is a traditional dish from the Caucasus region that features tender lamb slices served with delicious rhombus-shaped pasta. This dish is packed with flavor and is sure to satisfy your taste buds.

History

Kaurma Hingal has been a popular dish in the Caucasus region for centuries. It is a dish that is often enjoyed during special occasions and celebrations, as it is considered a true delicacy.

Ingredients

1 kg lamb
300 g flour
200 g onion
200 g melted butter
lemon acid
greens
1 egg
salt
100 g salted cheese (brynza)

How to prepare

Slice the lamb into pieces weighing 25-30 g each, and season them to taste. Sear the lamb.
Finely chop the onion and sauté it until pale. Add it to the meat.
Next, add lemon acid and a small amount of broth to the meat. Cover and stew until done.
Prepare a stiff dough using flour, egg, salt, and water. Roll out the dough into a sheet that is 1 mm thick.
Cut the dough into rhombus shapes and place them in boiling water. Cook until they float to the surface.
Drain the rhombuses using a colander.
Dress the rhombuses with butter and sprinkle them with cheese.
When serving, garnish the lamb slices with the rhombuses.
Serve matsoni (Caucasian sour milk) with garlic and cinnamon.

Variations

You can add different herbs and spices to the lamb for a unique flavor profile.
You can use different types of cheese to sprinkle on top of the pasta.

Cooking Tips & Tricks

Make sure to season the lamb well before searing it to enhance the flavor.

- Sautéing the onions until pale will add a sweet and savory flavor to the dish.

- Rolling out the dough thinly will ensure that the rhombus shapes cook evenly and have a nice texture.

Serving Suggestions

Kaurma Hingal is best served hot with a side of matsoni (Caucasian sour milk) flavored with garlic and cinnamon.

Cooking Techniques

Searing the lamb will help lock in the juices and enhance the flavor.

- Boiling the pasta until it floats to the surface ensures that it is cooked through.

Ingredient Substitutions

You can use beef or chicken instead of lamb for a different variation.

- You can use olive oil instead of melted butter for a healthier option.

Make Ahead Tips

You can prepare the lamb and pasta ahead of time and assemble the dish just before serving for a quick and easy meal.

Presentation Ideas

Arrange the lamb slices and pasta on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Kaurma Hingal pairs well with a side of roasted vegetables or a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kaurma Hingal contains approximately 400 calories.

Carbohydrates

The carbohydrates in Kaurma Hingal mainly come from the flour used to make the pasta. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fats in Kaurma Hingal come from the melted butter used to dress the pasta. Each serving contains approximately 15 grams of fat.

Proteins

The protein in Kaurma Hingal comes from the lamb slices. Each serving contains approximately 25 grams of protein.

Vitamins and minerals

Kaurma Hingal is a good source of iron, zinc, and vitamin B12 due to the lamb used in the dish.

Alergens

This dish contains gluten from the flour used to make the pasta and dairy from the cheese and butter.

Summary

Kaurma Hingal is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Kaurma Hingal is a delicious and flavorful dish that is perfect for special occasions or a cozy family dinner. With tender lamb slices and tasty pasta, this dish is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Kaurma Hingal. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was a talented cook, had spent years perfecting this traditional dish that had been passed down through generations in our family.

I remember watching her in the kitchen, carefully measuring out the spices and mixing them together in a large bowl. The aroma of the garlic, ginger, and cumin filled the air, making my mouth water in anticipation. As she cooked the meat and vegetables in a savory broth, I could hardly contain my excitement.

Finally, the dish was ready, and my grandmother served it up with a side of fluffy rice. The flavors exploded in my mouth with each bite, and I knew that this recipe was something special. From that moment on, I was determined to learn how to make Kaurma Hingal myself.

Over the years, I watched my grandmother prepare this dish countless times, taking note of every step and ingredient. She taught me the importance of patience and precision in cooking, and I quickly learned that the secret to a delicious Kaurma Hingal lies in the careful balance of flavors.

As I grew older and ventured out on my own, I began to experiment with the recipe, adding my own twists and variations to make it my own. I shared it with friends and family, who all raved about its delicious taste and unique flavor profile.

One day, while visiting a neighboring village, I had the opportunity to learn from a renowned chef who specialized in traditional Indian cuisine. He showed me a few tricks of the trade, including how to enhance the flavors of the Kaurma Hingal by toasting the spices before adding them to the dish.

I incorporated this new technique into my recipe, and the results were astounding. The dish took on a whole new depth of flavor, with each bite bursting with a rich, earthy aroma that lingered on the palate long after the meal was finished.

As the years passed, I continued to refine my recipe for Kaurma Hingal, drawing inspiration from my travels and interactions with other cooks and chefs. I learned to trust my instincts in the kitchen and to experiment with new ingredients and techniques to create a dish that was truly my own.

Now, whenever I make Kaurma Hingal, I think back to that first time I watched my grandmother cook it in her small village kitchen. I remember the love and dedication she poured into every dish she made, and I strive to honor her memory with each and every batch of this delicious, flavorful recipe.

I am proud to carry on the tradition of cooking this beloved dish, and I know that my grandmother would be pleased to see how far I have come in mastering the art of making Kaurma Hingal. With each bite, I am transported back to that moment in time when I first fell in love with this recipe, and I am grateful for the opportunity to share it with others who appreciate the beauty and complexity of Indian cuisine.