Mastava is a national Uzbek dish. Mastava is usually made from lamb ribs and fillets with vegetables. This soup turns out to be very hearty, thick and rich. To taste, this soup resembles pilaf, it includes almost all the same ingredients as pilaf.
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You will need
- - cold running water - 2 liters;
- - lamb - 300 grams;
- - onions - 2 heads;
- - fresh carrots - 1 piece;
- - tomatoes - 3 pieces (they can be replaced with tomato paste);
- - potatoes - 3 pieces;
- - long grain rice - 100 grams;
- - fat for frying;
- - bay leaf - 2 to 3 leaves;
- - favorite spices and fresh herbs;
- - sour cream (kefir, yogurt) to taste.
Instruction manual
1
In a cauldron or in a thick-walled pan, heat the fat. Rinse the lamb thoroughly and cut it into cubes. Fry lamb slices until golden brown.
2
Rinse, peel and chop onions in half rings, carrots in cubes, add them to the pan with lamb and continue to fry for 10 minutes stirring occasionally. Chop the tomatoes and add to the pan too.
3
Wash and peel the potatoes, cut into cubes. Sort the rice and rinse well. Add to the pan with meat, sprinkle everything with spices to taste.
4
Pour boiling water over meat with vegetables, add bay leaf. Boil the soup until the potatoes and rice are fully cooked, if necessary, remove the foam with a slotted spoon during cooking.
5
After Mastawa has fully cooked, remove the pan from the heat and let the soup stand under a closed lid for about 20 minutes. Serve Mastava hot, if desired, you can add sour cream (kefir, yogurt), garnish with herbs.