Uzbek-style Moshkichiri
Description
The recipe won't take much time. Find out. Serve hot.
Instructions
- 1
Step 1
1. Start by preparing the mung beans. Sort the grains, removing stones and dark seeds. Soak them in clean water for at least four hours. Make sure the beans are spread evenly in a single layer on a plate, and replenish the water as it gets absorbed. During soaking, the beans will double in volume.
- 2
Step 2
2. Place the cauldron on the stove. Heat it well. Add the fat and fry until the oil is rendered. Remove the fried residue.
- 3
Step 3
3. Peel the onion and slice it into half-rings, place half of it in the fat. Fry the ingredient.
- 4
Step 4
4. Cut the lamb into small pieces. Place in a cauldron to fry. You can marinate the meat in spices for an hour beforehand.
- 5
Step 5
5. Place the meat trimmings and bones into boiling water to cook, add onion and carrot. Cut the carrot into thin strips and put it into the cauldron to fry. Add spices to the cauldron, mix well, and let the ingredients absorb the fat.
- 6
Step 6
6. Place the remaining onion into the cauldron. Add broth and mung beans. Cover and cook for 40 minutes. After the allotted time, without stirring, place the rice on top, add more broth, and continue cooking until the rice is done. Add dried fruits. Serve the dish mixed and hot.