Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 medium sweet potato into very thin rounds and place them in a bowl, then sprinkle with 1 tablespoon of coarse salt and 0.5 teaspoon of black pepper, allowing them to cure for 20 minutes to draw out moisture.

2. 2

   While the sweet potato cures, thinly slice 300 grams of boneless lamb shoulder into bite-sized pieces and cook them in a large pan with 1 tablespoon of olive oil over medium-high heat for 8-10 minutes until browned and cooked through.

3. 3

   Rinse the cured sweet potato slices thoroughly under cold water to remove excess salt, then pat them completely dry with a clean cloth or paper towels.

4. 4

   Dice 1 large cucumber and 2 medium tomatoes, and thinly slice 0.5 red onion, combining them in a large mixing bowl with 0.25 cup of chopped fresh dill and 0.25 cup of chopped fresh cilantro.

5. 5

   Prepare the dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, 0.25 teaspoon of salt, and 0.15 teaspoon of black pepper in a small bowl.

6. 6

   Add the rinsed and dried sweet potato slices and the cooked lamb to the large mixing bowl with the prepared vegetables and herbs, then pour the dressing over all the ingredients and gently toss to combine thoroughly.

7. 7

   Serve the Uzbek Cured Sweet Potato and Lamb Salad immediately as a hearty and refreshing dinner.