Description
There are many recipes, I decided that it's important to understand WHAT you want to. Mashuga - a thick soup, but... the soup is not wanted, so the liquid reduced...
Ingredients
-
Lamb
600 g
-
Carrots
1 piece
-
Onion
1 piece
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Garlic
4 tooth
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Mash
200 g
-
Figure
100 g
-
Spices
1 tsp
-
Zira
0.5 tsp
-
Sumy
1 tsp
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Tomato
4 piece
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Ginger
1 piece
-
Cinnamon
1 piece
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Fat
200 g
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Peppers red hot chilli
1 tsp
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Star anise
1 piece
-
Greens
1 coup
Cooking
First, prepare food, vegetables and meat cut into cubes, mash, wash and soak.
Fry on a dry pan, fenugreek seeds, cinnamon and pepper. Exactly to the disclosure of spices - feel scent.
Parallel to the melt the fat on low heat.
Mash the roasted spices in a mortar into powder. What is the smell -m-m-m.
Skwarecki extracted, add salt and on the table in time for 50 g.
The fire and thrown the meat, you can immediately prisolit. Pour 3/4 ground spices.
Scalded it with hot fat, add the onion.
4-5 min with constant stirring. Clean and finely shinkuem and ginger into the cauldron.
2-3 minutes and turn carrots. Already looks nice! About the odors are silent, from the table please do not poison the soul ))
After the carrot - cumin.
Shit-and-in. Garlic it had in the beginning! To the meat. Oh well not to throw out ))
Tomatoes cubes and there.
Stir, enjoy, and anticipate...
Add water, want soup - so about 2-2,5 l, I poured in 1.5. Water is definitely cold. In my opinion, a "cold shower" of useful products.
Now the main thing - follow the liquid and before boiling pour the mash.
Slowly - 25-30 min You free - over medium heat cook mash. Now it's almost ready - burst started.
Time for rice.
Now all the spices + leftover chopped.
One star anise.
Govarival, interfere. Time greenery.
Stir and plates! Optional sour cream.
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