My family and I have been in love with Central Asian cuisine for almost 30 years and have been living in Osh (Kyrgyzstan) for 5 years. That's when I tried this dish. It was prepared by the Uighurs, although the Uzbeks, Kazakhs (batta) have the same lagman. This dish is considered a thick soup.
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
|
Ingredients
- 800 gram Beef
- 2 glasses Rice
- 2 liters Water
- 100 milliliters Vegetable oil
- 1 piece Onion
- 4 cloves Garlic
- 2 pieces Potatoes
- 200 gram Garden Redish
- 200 gram Cabbage
- 200 gram Tomatoes
- 1 piece Red hot pepper
- 1 piece Bulgarian pepper
- Bay leaf
- Green Onion
- Cilantro
- Salt
Ingredients
|
|
Instructions
- Wash the rice, pour water in a ratio of 1 to 2, bring to a boil and cook on low heat for 20 minutes. I cooked rice in the multicooker mode "Rice", "Crumbly rice".
- Take the meat (pulp): lamb or beef and cut into cubes about 1.5 cm in size .
- While the rice is cooking, prepare the dressing (for the soup). Cut onion into half rings, garlic into slices. It is ideal to cook this dish in a cauldron and on an open fire. In the absence, take a saucepan with a thick bottom. When the oil is hot, fry the onion and garlic.
- Lay out the meat and fry until golden brown, simmer for about 30 minutes.
- Carrots, cabbage and radishes cut into thin strips, potatoes and pepper cubes. Add all the vegetables to the fried meat.
- Add a pod of red hot pepper, salt to taste. Stir and simmer for 5 minutes.
- Add fresh ripe red tomatoes, diced, or tomatoes in their own juice. Mix everything together.
- Fill with water (about 1 liter). And cook for 40 minutes. At the end of cooking, add the bay leaf.
- Put the cooked rice in the soup plates. Pour in the rice "soup".
- Sprinkle with finely chopped herbs (I have green onions and cilantro). Eat immediately, hot. Enjoy your meal!
