Description
A traditional dish of the Kyrgyz national cuisine
Ingredients
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Lamb
400 g
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Onion
3 piece
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Carrots
1 piece
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Red sweet pepper
2 piece
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Pepper
2 piece
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Tomato paste
2 Tbsp
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Garlic
2 tooth
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Cilantro
1 coup
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Dough dumplings
200 g
Cooking
Put the cauldron on the stove, heat oil meat lamb I marinate in advance ( marinade of soy sauce+lemon juice+pepper+Bay leaf+salt) all ingredients are clean
The meat roast/ simmer until tender, if necessary add water. Try about 20 minutes
Vegetables cut into large chunks
Add to the meat onions, carrots. Stew
Add the peppers ( also sometimes added potatoes) Stew
Add tomato paste or fresh tomatoes simmer for 5 minutes add water - full cauldron
You can make your own dough, roll out thin, cut into diamonds cook. I bought a ready juicy. If you have a large cauldron of water and it turned out a lot-cook the dough right in the pot, take out with a slotted spoon to a large platter. I have a medium cauldron, so the dough was cooked separately.
Spread the dough on a large platter, on top of the cauldron spread the meat with vegetables WITHOUT LIQUID. Each serving of the broth from the cauldron (shorpo). Bon Appetit!
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