Description
A delicious dish with beef and pork, filled with vegetables! Very easy to prepare and incredibly nutritious! This dish hails from Uzbekistan, where it is traditionally cooked with lamb. But I slightly altered it under our realities, and the experiment was a success! The whole cauldron was eat with great pleasure for one evening a company of 8 people! Be sure to try the broth that remains after cooking! You will not regret! Again a very tasty dish! And it is even suitable for vegetarians! Just don't touch the meat! ;) I would appreciate your positive feedback and especially for the dish!
Ingredients
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Pork
700 g
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Beef
700 g
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Fat
300 g
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Potatoes
1000 g
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Carrots
300 g
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Tomato
500 g
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Bow white
300 g
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Cabbage
1000 g
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Eggplant
500 g
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Garlic
200 g
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Parsley
1 coup
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Pepper green
200 g
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Khmeli-suneli
10 g
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Coriander
10 g
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Allspice
10 g
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Peppers red hot chilli
10 g
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Salt
50 g
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Zira
20 g
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Cumin
10 g
Cooking
So, let's make friends! Heated a large kettle, begin to melt the fat. In the original this dish is made with mutton and sheep fat, but many don't like lamb, so I decided to try to make it with our traditional products.
While fat is heating, cut into small cubes the meat. I decided to mix beef and pork, the result was very tasty! You can prepare this dish with any meat separately.
The fat is melted, remove the cracklings. They are no longer useful to us.
Lay the meat in the cauldron.
It is very important to stir the meat, don't let it burn! at the same time, begin to add the spices indicated in the ingredient list. Of course, all to your taste! Salt and pepper...:)
Approximately should look like your meat after the first cooking stage.
Start with vegetables! Do not pay attention to pickles... They are for entirely different movements! :)
Here's another picture from the table-cooking! :) Yeah, not so simple! The dish is simple, but time consuming! Sorry for the blur pictures... well, there were pickles at the top, you understand...:)
Remove the dish from heat. Let the meat rest a bit.
Cut the potatoes kruglyashi. Coarsely chop! :) This is not a straw crush...:)
Similarly, coarsely cut carrot.
Potatoes sprinkle with salt and add the spices, mix in a separate bowl.
Begin to lay the potatoes on top of meat.
Tight and beautiful! :)
Then carrots.
All the same pattern cut into the eggplant.
Eggplant sprinkle with salt and add the spices, stir. All in a separate bowl. Remind you now that your cauldron is near, but not on fire.
Cut onion into half rings.
We clean the peppers and also cut into rings.
Layer of eggplant.
Layer of onions, and a whole lot tightly. Each of the stacked layers we decorate with spices and a little salt. THE DISH IS NOT MESH!
Stacked pepper.
Already looks beautiful and delicious! But it will be even better!
Now tomatoes. All the same semiring. Coarsely and thoroughly. The following picture is aesthetically gorgeous!
All right! Spread a layer of tomatoes! Mouth is watering, others? ;)
Sprinkle with salt, layer of tomato spices. Here do not overdo it. Layers come to an end, so be careful.
Taxss... Kale! The most important ingredient Basma! From a young cabbage remove the top leaves. We need them in the end. It's no big deal.
The rest of the cabbage finely chop...
As for the soup cut.
Coarsely chop the parsley. Green much different, but I took no chances. Dish overflowing with ingredients. Experiment! :) I was asked to add cilantro, barely got out...:)
Chop the garlic, crush is not necessary. We have the same rule layers, remember?
Spread a layer of cabbage. Layer a little salt and flavoured with spices.
Apply our top chopped garlic.
Then a layer of fresh parsley.
Remember the cabbage leaves, which we took off the head a few steps back? These sheets we fully cover the dish. A continuous layer.
The final look of the bowl. It is already possible to put on the fire. At this point, you can wash your hands and put pressure on all the layers, to speed up the process.
Put on top of the metal plate.
Put on top of a plate load! We have, for example, was a beautiful stone. :) No need to add water or oil. All layers of the vegetables produce a fantastic broth in which our dish over medium heat 30-40 minutes to be ready!
Bring sorry for not posted a photo of the finished dish on the plate. But you must understand that from the cauldron you can build your own plate of meat or not, with onions or without. Yes, anything can be done! Bon appetit, friends! Your Tikhonov.
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