Mastava - a national dish of Uzbek cuisine. It is dense rich rice soup with addition of vegetables and fragrant tomato subfrying. As a rule, the mastava is cooked from mutton. But not less tasty it will turn out also from beef or pork ribs. If you were bothered by usual soups, try to make this remarkable food. It can be given as as the first, and second course.
It is required to you
- - mutton (unpitted beef, pork ribs) - 700 g;
- - rice - 200 g (1 glass);
- - onions - 2 pieces;
- - carrots of the average size - 2 pieces;
- - potatoes - 3 pieces;
- - tomato paste - 2 tablespoons;
- - a black pepper - 10 peas;
- - cumin - 0.5 tsps;
- - a dried coriander (cilantro) - 0.5 tsps;
- - salt - 0.5 tablespoons;
- - vegetable oil for frying;
- - fresh greens, kefir or sour cream - for giving;
- - thick-walled pan or cauldron.
Instruction
1. Wash out meat, dry and cut with small pieces. In a pan (cauldron) pour in vegetable oil, properly heat it and put meat. If it (ribs or mutton) with a large amount of fat, then oil can be not used, and at once to throw in a heated-up pan the cut meat pieces and, frying them, to wait until all fat is melted.
2. Meanwhile peel onions and carrots and chop small cubes. When meat becomes covered by a ruddy crust, throw onions, mix and fry to its transparency. Then put carrot and fry till golden color. After that add tomato paste, mix and prepare 5 more minutes.
3. Crush cumin and a dried coriander in a mortar or by means of a rolling pin, and then pour them into a pan together with a black pepper. Pour in 2.5-3 l of hot water, bring to the boil, and then reduce temperature to low value, cover and you cook 30 minutes.
4. Peel potatoes and cut in cubes. Pour rice into a bowl and wash a baking plate with flowing water several times until it becomes completely transparent. As soon as 30 minutes pass, shift rice in a pan, bring to the boil and continue to cook soup of 10 more minutes. Now add potatoes and you cook until ready meat (about 1 hour). By the end of time potato and rice have to turn out razvarenny and very soft.
5. As soon as soup is ready, put salt. Then remove a pan from a plate and let's a dish infuse a little. Give a mastava, its flood on soup plates, with fresh chopped greens, kefir or sour cream.