Description
Mashuga how I cook it. Love we the family of Central Asian cuisine. My husband and I were born and raised in Kazakhstan during the time of peoples ' friendship, generous and hospitable Central Asian hospitality, so many dishes are prepared with pleasure still. Our children love. Lamb in family honor, rice - favorite cereal. And the soups – an indispensable attribute of the daily meal. Thick rich soup with waving and rice, vegetable and young lamb is very tasty and satisfying. You can do without and the second with lunch, aromatic tea, black or green –to taste.
Ingredients
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Lamb
500 g
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Onion
2 piece
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Carrots
1 piece
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Pumpkin
150 g
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Tomato
3 piece
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Figure
1 cup
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Mash
1 cup
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Potatoes
2 piece
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Vegetable oil
2 Tbsp
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Zira
0.5 tsp
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Coriander
1 tsp
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Black pepper
5 piece
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Peppers red hot chilli
0.5 tsp
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Bay leaf
2 piece
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Water
3.5 l
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Salt
Cooking
Meat wash, cut into small pieces the size of a matchbox, cover with cold water and put to boil. After boiling, carefully remove the foam, add the whole onion, reduce the heat to low and simmer until almost cooked meat. Strain the broth, discard onion.
While the meat is cooking, mash to soak for 40 minutes. Vegetables peel and cut into large cubes, onion – half rings. Obessmolit tomatoes and also cut into cubes.
Lower mash into the broth and a pan to heat with butter. I take one tablespoon of oil and a piece of lamb fat, cut into small cubes. The fat just drips, not fully vigaria greaves – comes with vegetables. Gild the onion lightly in the fat.
Add carrots and pumpkin, reduce heat slightly and cook until soft, not particularly Sarmanova.
Rake the middle of the pan and add the cumin and hot pepper. Heat the fat to the flavor.
Add the tomatoes and simmer, stirring occasionally, until liquid evaporation and staining fat in orange.
When mash will be almost soft, put it in the pan with the potatoes and washed rice. Salt. The soup should be thick. Cook until potatoes are done.
Put in a vegetable soup browned vegetables, add the Bay leaf and svezhemoloty pepper & coriander.
Bring to boil and turn off heat. Soup dig tightly with a lid and let stand 15-20 minutes.
Serve hot, sprinkled with herbs, with fresh bread and vegetables.
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