Kavardak is a national dish of Uzbek cuisine and translated from the Uzbek language means "mess, confusion." Thanks to the combination of meat and vegetables, this treat is very satisfying. And depending on the density, it can successfully replace both the first and second.
Pick your recipe
You will need
- - meat (lamb, beef, pork) - 500 g;
- - potatoes - 1 kg;
- - onions - 4 pcs.;
- - carrots - 2 pcs.;
- - tomatoes - 2 pcs. or tomato paste - 2 tbsp. l.;
- - bell pepper - 2 pcs.;
- - garlic - 5 cloves;
- - vegetable oil - 120 ml;
- - zira;
- - ground red chili pepper - 1 pinch;
- - paprika - 1 tbsp. l.;
- - salt;
- - water;
- - fresh cilantro;
- - cauldron.
Instruction manual
1
Cut the meat into slices. Peel onions, potatoes, carrots and garlic. Rinse well.
2
Heat a cauldron, pour in vegetable oil. Wait for it to warm up. Place the meat and stir, fry until golden brown.
3
While the meat is fried, chop the onions in half rings. Carrots, bell peppers and tomatoes - in cubes. Garlic - in circles. Chop the potato large.
4
Add onion to the meat and fry for several minutes. Then lay the carrots, mix and fry for another 3-4 minutes.
5
Throw bell peppers, garlic and tomatoes. Mix well and fry until the tomato juice is completely evaporated.
6
Add paprika, chili pepper and salt to taste. If you want to cook Kavardak as a first dish, then pour hot water in about two glasses. If as a second, then you do not need to add water.
7
Put potatoes in a cauldron, mix well. If you cook with water, make sure that it covers the entire contents of the cauldron. If there is not enough water, pour in more. Bring to a boil.
8
Set the minimum temperature and simmer under a closed lid until the potatoes are ready. Then remove the cauldron from the heat and let Kavardak insist a little.
9
Serve Kavardak in a deep bowl, garnished with chopped cilantro.
Bon Appetit!