Lamb Soup Mastava
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lamb
- 2 carrot (s)
- 10 peppercorns
- 1 onion (s)
- 2 cloves garlic
- 3 tomato (s)
- 1 red pepper (s)
- 4 tablespoon vegetable oil
- 2 potato (s)
- 1 glass rice
- 1 teaspoon cumin
- 100 ml sour cream
- Spice (s) such as coriander, barberries as desired
Print Recipe
Pin Recipe Instructions
- Remove the tendons and, depending on your taste, also the fat from the lamb and cut it into small cubes. Put two thirds of the raw lamb with a sliced carrot and the peppercorns in a large saucepan with cold water and heat slowly. In Uzbekistan, a diced repa (intensely tasting type of kohlrabi) is often added. Simmer for an hour and regularly skim off the foam that forms.
- In the meantime, peel and dice the second carrot, the potato, the tomatoes, the bell pepper and the two cloves of garlic. Heat the oil (in Uzbekistan they often use sheep`s tail fat instead) in a large pan and fry the onion slices, the garlic and the remaining lamb cubes. Then add the carrots, bell peppers and diced tomatoes and continue to cook covered. Now add the potato cubes and ten minutes later the rice to the meat stock.
- Next, briefly fry the cumin without fat and add to the soup along with any other spices (e.g. coriander, barberries). As soon as the rice is almost cooked, add the roasted lamb cubes along with the rest of the pan. Season with salt and season if necessary. Let it simmer for about ten minutes in a covered saucepan so that the flavor develops more fully. When serving, add a teaspoon of sour cream to each plate before pouring the soup.
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