A traditional dish of Uzbek cuisine. A lamb kebab with potatoes is cooked in a large cauldron. First, meat and vegetables are alternately fried in oil, and then spread in layers and stewed in fragrant gravy. Painted sofas are usually used for serving.
Ingredients
- Mutton - 1 kg
- Potatoes - 1 kg
- Onion - 2 pieces
- Garlic - 4 cloves
- Hot red pepper - 1 pod
- Tomato paste - 2 tbsp.l.
- Vegetable oil - 250 ml
- Zira - 0,5 tsp.
- Bay leaf - 3 pieces
- Salt (without slide) – 1 art.l.
- Water - 350 ml
Step-by-step cooking recipe
Cut the lamb into large chunks.
Put in a cauldron with hot oil and fry until golden brown.
Remove the meat with a slotted spoon, put it on a plate and put it aside.
Peel the potatoes.
Put in oil and fry until golden brown. Put the finished potatoes on a plate.
Peel the onion and cut it into large pieces.
Cut the hot pepper in half, peel and chop.
Put onion and hot pepper in a cauldron with oil.
Add tomato paste, hot water, garlic passed through the press, salt and spices. Cook for 2-3 minutes, stirring frequently.
Carefully lay out the meat and potatoes.
Cover the top with an inverted ceramic plate, and then with a lid. Simmer for 1 hour and 20 minutes over low heat.
