Description
Despite the fact that I live in Uzbekistan, to be honest, I'm very cool to the lamb, because of its specific taste and smell. But since my husband is on a gluten-free diet, the walking on the Internet, I found a website dedicated to this topic and telling about that in Uzbek cuisine a lot of gluten-free recipes. Among them was this one. Had to send messengers who know to the market and buy the right lamb. The recipe is called, of the day, because it requires training and time-consuming, but worth it.
Ingredients
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Lamb
400 g
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Chickpeas
400 g
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Tomato
400 piece
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Coriander
0.5 tsp
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Zira
0.5 tsp
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Salt
-
Black pepper
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Onion
1 piece
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Greens
-
Soda
0.5 tsp
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Water
Cooking
The preparation for this dish starts with the night, as chickpeas must be soaked in cold water with soda. In this dish the main thing to observe balance between the meat, chickpeas and tomatoes. Therefore, all these components are taken in the same amount, and the amount of chickpeas is measured after it would sit overnight in the water. Cut the meat into small cubes, almost the size of the chickpeas.
If you are lucky and you also the lamb with a little fat, the fat will brown the meat, and if there is no fat or have a basic intolerance of the smell, you can use 3 tbsp of vegetable oil. In a heavy-bottomed pan or pot fry the fat (not to fanaticism)
When you get these cracklings,
Send the separated oil to the meat, fry on high heat until creamy-brown color. Add the coriander and indoor switchgear and mix well (this is my unauthorized departure from the recipe, because the specific smell at this stage began to show very much and had to rectify the situation).
Chickpeas drained, measure out 400 grams, and rinse well with water. The rest of the chickpeas can be boiled until tender and cook, for example, like this salad: http://www.povarenok .ru/recipes/show/125 651/
Add the meat and chickpeas, mix well. As soon as the contents in the cauldron will begin to broil, stir fry the meat with the peas for about three minutes.
Pour the contents of the cauldron with the water, just to cover the chickpeas. Let the water boil. If you have formed a lot of foam, it should be removed, then reduce the heat to low, close the cauldron lid and simmer for 1 hour.
Meanwhile, prepare the tomatoes. Of course, ideally you need a juicy summer tomatoes, but now winter is and work with what we have. Pour over them the boiling water, remove the skin and cut into small dice.
After an hour, here's a beauty a little salt and pepper.
Then add to the meat with chickpeas tomatoes, mix well. Increase the heat, close the lid and stew for another 20 minutes. Check again for salt, cover, turn off heat and let stand another 10 minutes.
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