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For two years I was thinking to post or not my version of this soup. But here's the thing. My brother almost 40 years living in Uzbekistan, near Fergana. Married to an Uzbek. Before they came to visit, brought Goodies, and of course, cooking Uzbek meals. Bear whale to cook rice. ADIB is also a good cook: dumplings she is incomparable. The mastava taught me to cook it. And yet I decided. My version differs from the two posted on the website. And I think he is right. Will explain the process. So, mastava recipe my sister-in-law Adibi from Fergana.
Ingredients for Mastava
- Lamb - 400 g
- Figure - 100 g
- Potatoes - 350 g
- Carrots - 150 g
- Turnips - 150 g
- Onion - 100 g
- Tomato - 2 PCs
- Bay leaf - 2 PCs
- Salt - to taste
- Peppers red hot chilli - to taste
- Nutmeg - to taste
- Greens - to taste
- Zira - to taste
- Sumy - to taste
Step by step instruction of cooking Mastava
In advance, cook the broth from the bones. Strain it.
To prepare the products. Wash vegetables, peel and chop the carrots and turnip in small cubes, potatoes - diced larger. Chop onion arbitrarily. The rice thoroughly washed. I even added a bit of celery root, can't live without him. But it edinstvennoe deviation from the recipe Adibi.
I have tomato paste, I like her soup like a longer, more intense taste.
Caveat the first: the mastava are cooked with mutton. No other types of meat: beef, veal and, of course, pork is not used.
Meat wash, dry and cut into fairly large pieces. Fry until Golden brown, add the chopped onion and red pepper, fry all together for a few minutes
Add carrots and turnips (I have celery) and fry until soft vegetables.
Sprinkle with spices to taste. Mix well.
Add the chopped tomatoes or tomato paste, simmer 5 minutes.
In the boiling broth to fill diced potatoes, bring to boil, cook for 5 minutes.
Pour rice, add zazharku, Bay leaf, salt and simmer until tender (about 20 minutes).
Remove the pan from the heat, add the chopped garlic, cover and let stand 10 minutes. Bay leaf remove.