Tatar-style azu with pickled cucumbers
Description
There are many variations of azu. It can be made with beef, pork, or lamb. Some versions include pickled cucumbers, others don't; some include potatoes, others don't. To add zest, the Georgian sauce "Tkemali" is often added. Cook it in a cauldron or a pot with thick walls.
Instructions
- 1
Step 1
1. Cut the lamb meat into small strips.
- 2
Step 2
2. Cut the fat into small cubes, then put it into a cauldron and render the fat.
- 3
Step 3
3. Place the meat into a well-heated pot with fat.
- 4
Step 4
4. Sear the meat until a nice crust forms.
- 5
Step 5
5. Peel the onion and slice it into half-rings. Add it to the pot with the meat.
- 6
Step 6
6. Mix all the contents and sauté for a few minutes.
- 7
Step 7
7. Wash the tomatoes and scald them with boiling water, then carefully remove the skin.
- 8
Step 8
8. Cut the pickled cucumbers into small pieces.
- 9
Step 9
9. Add the cucumbers to the kazan and drain the juice that was released while slicing them.
- 10
Step 10
10. Place the tomatoes into the cauldron and crush them directly in the cauldron.
- 11
Step 11
11. Pour in 0.5–1 cup of tomato juice, depending on the juiciness of the tomatoes; the meat should be almost completely covered with juice.
- 12
Step 12
12. For extra piquancy, add Georgian sauce, or instead, you can use adjika.
- 13
Step 13
13. Add chopped cilantro and dill, bay leaf, and pour in water to cover the meat. Simmer for 20–40 minutes, checking the meat for tenderness.
- 14
Step 14
14. Add hot pepper, dry spices to taste, and salt, cook for a few more minutes, then turn off the heat.
- 15
Step 15
15. Serve the azu with boiled potatoes and fresh herbs.