Lamb is used in traditional Tatar azu, but the dish has become so popular that it is cooked with many other types of meat. For example, with a tender turkey breast. For this recipe, you will need a frying pan with a thick bottom and high sides.
Ingredients
- Turkey breast - 400 g
- Potatoes - 300 g
- Cucumbers (salty) – 3 pieces
- Bell pepper - 1 piece
- Carrots - 1 piece
- Garlic - 2 teeth
- Water - 100 ml
- Tomato paste - 2 tbsp.l.
- Vegetable oil - 40 ml
- Cucumber pickle - 5 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the turkey fillet, dry it with a paper towel and cut into cubes.
Chop cucumbers, carrots, peeled potatoes and bell peppers.
Pour the turkey into a preheated frying pan with oil and fry until golden brown over high heat.
Add potatoes, carrots, cucumbers and bell peppers. Pour in 100 ml of water and simmer for 15-20 minutes until the potatoes are ready.
Add tomato paste and cucumber pickle, cook under the lid for another 5 minutes.
Add salt, pepper, squeeze garlic through a press and remove from heat.
Insist the dish under the lid for 10-15 minutes.
