Description
Gurus lagman. My family and I are in love with the kitchen Central Asia for almost 30 years, lived in Osh (Kyrgyzstan) is 5 years. Then I tried this dish. It was prepared by the Uigur, although the same lagman have Uzbeks, Kazakhs (Batta). This dish is a thick soup.
Ingredients
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Figure
2 cup
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Water
2 l
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Meat
800 g
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Vegetable oil
100 ml
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Onion
1 piece
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Garlic
4 tooth
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Carrots
1 piece
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Potatoes
2 piece
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Radish
200 g
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Cabbage
200 g
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Tomatoes in own juice
200 g
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Peppers red hot chilli
1 piece
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Pepper
1 piece
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Bay leaf
1 piece
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Salt
-
Green onions
1 coup
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Cilantro
1 coup
Cooking
To make this thick soup, take the rice "Indica" white long grain from "Mistral".
Rice wash, fill with water in a ratio of 1 to 2, bring to a boil and cook on a medium heat for 20 minutes. I cooked the rice in multivarka on mode "Rice", "rice crispies".
While the rice is cooking, one can prepare the filling (soup). Cut onion into half rings, garlic slices.
Take the meat (flesh): lamb or beef and cut into cubes with a size of about 1.5 cm.
This is a perfect dish to cook in a cauldron on an open fire. In the absence of, take a saucepan with a thick bottom. Oil heats, fry the onion and garlic.
Put the meat and fry until it will turn brown, simmer about 30 minutes.
Carrots, cabbage and radish cut into thin strips, potatoes and pepper cubes. Add all vegetables to roasted meat.
Add a pod of red hot pepper, salt to taste. Stir and simmer 5 minutes.
Add fresh ripe red tomatoes, diced or tomatoes in their own juice. Mix everything.
Fill with water (about 1 liter). And cook for 40 minutes.
At the end of cooking add the Bay leaves.
In a bowl (kozusko) put slide the cooked rice.
Pour the rice "soup".
Sprinkle melkorublenoy greens (I have green onions and cilantro). Eat immediately, hot. Bon appetit!
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