Description
Kashubian is one of the Tajik cuisine. Soup cooked in a deep frying pan with meat, rice and mung beans. A delicious and hearty dish. For the recipe thank you, "Kitchen East"
Ingredients
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Figure
60 g
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Lamb
200 g
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Mash
80 g
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Carrots
1 piece
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Tomato paste
20 g
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Bow white
1 piece
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Greens
-
Salt
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Black pepper
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Vegetable oil
30 ml
Cooking
For this recipe I use rice brown long-grain "Indica Brown" and mung beans from the Mistral.
First cut the mutton into small pieces, put them in a deep frying pan (skillet).
Fry in well heated oil until Golden brown.
Add chopped onion, lightly fried.
Then add carrots cut into small cubes, and fry for another five minutes.
Add the pulp of tomato (tomato is not in season), roasted another 10 minutes.
Put pre-washed mash, and then pour Kashubian water, and cook it on slow fire until half Mary, half an hour add the washed rice. 10 minutes until cooked add salt and pepper to taste.
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