Uzbek-style stew
Description
The dish is prepared without unnecessary complications. You know, when cooking stew, you often have to make compromises—sometimes the potatoes turn into mush, but the meat is tender and juicy; other times, the potatoes are delicious and firm, but the meat turns out tough. Well, with this Uzbek-style stew recipe, you won't have such problems! We'll add the potatoes to the dish when it's almost ready, so they'll simmer in the rich meat broth. It will turn out incredibly tasty—here's the recipe for Uzbek-style stew. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. First, fry the beef and lamb in vegetable oil. Once they develop a crust, add the chicken and continue frying.
- 2
Step 2
2. Then add the onion, and as soon as it becomes translucent and soft, add the carrot. Continue frying. Season with salt and pepper to taste.
- 3
Step 3
3. Next, add the peeled tomatoes, slightly reduce the heat—let the tomatoes release their juice. Add our spices, particularly cumin. Simmer covered.
- 4
Step 4
4. The tomatoes should release enough juice to cover the meat. If your tomatoes are not juicy, add hot water or broth and a little tomato paste. Cook the meat until almost done. Season with salt, pepper, and add spices to taste.
- 5
Step 5
5. And when the meat is almost ready, add the potatoes and continue simmering until the potatoes are cooked.
- 6
Step 6
6. That's it!