- Lamb - 2 Kilogram
- Vegetable oil - 1 glass (do not be surprised - the Uzbek dishes are generally fatty, and for this purpose, this amount of oil is simply necessary)
- Onion - 0.5 Kilogram
- Carrots - 0,7 Kilogram
- Potatoes - 1 Kilogram
- Garlic - 5 pieces (5 heads of garlic;))
- Tomatoes - 2-3 pieces
- Hot pepper (pod) - 1 Piece
- Bay leaf - 2-3 pieces
- Salt - 1 st. a spoon
- Black pepper ground - To taste
- Zira - To taste
- Cilantro - To taste
For this recipe, you will need a cauldron or a large enough boiler with a very tight and hermetically sealed cover. This is an important condition - a significant part of the cooking process will be steaming. So, the recipe of meat in Uzbek: 1. We clean potatoes. Tubers of medium size do not need to be cut, but rather larger can be "razopolamit." 2. We warm the vegetable oil well and dip it into it cut into large pieces (gram 100 at least) lamb. Do not hesitate to mix and wait until the meat gently sticks. As soon as it happened - we reduce the fire to an average level and cover the lid with a lid. 3. During those 10 minutes that the meat will be roasted, cut the onions and carrots - large rings and thick bars, respectively. In the process of cutting, open the cauldron 1-2 times and mix the meat. Then - again cover with a lid. 4. We throw in on the onion and carrots. After a few minutes, when the onion is rinsing and letting the juice, let's put the laurel leaves, peppers, garlic (not cleansing the lobules, as in pilaf) and tomatoes, also chopped in heavy pieces, into the cauldron. 5. After a few minutes, add salt, zir (it's cumin), black pepper and potatoes. 6. Cover the lid, reduce the fire to a minimum and go to do other things - within an hour and a half our presence in the kitchen is not needed. The main problem is not to climb the wall from the stupefying smell, which will persistently leak into all rooms. Finished meat in Uzbek is a tender, almost boiled mutton and crumbly potato in a thick vegetable sauce. Sprinkle it with finely chopped green cilantro and eat more quickly until it is cold. Now you know how to cook meat in Uzbek. Have a nice appetite and good luck in cooking this delicate but tasty dish! ;)
Servings: 7-10