Mastava
Description
The recipe won't take much time. All ingredient proportions listed here are calculated for 5 liters of mastava! I hope you understand that the soup always tastes better when it contains plenty of meat. The more meat, the tastier the soup! Therefore, don't skimp on ribs for the broth or meat for frying in the cauldron. Mastava turns out more appetizing when the meat pieces are cut neither too large nor too small—keep this in mind while preparing. Good luck, and serve the soup hot.
Instructions
- 1
Step 1
Cut the lamb meat into small pieces and start boiling, covering with 3 liters of water. Also add whole onion, carrot, peppercorns, and salt.
- 2
Step 2
We simmer the broth for about an hour, skimming off the foam. Then we heat oil in a cauldron and fry the meat there.
- 3
Step 3
After frying the meat in batches, place it on a plate, then fry the onion, cut into half-rings, in the same oil.
- 4
Step 4
When the onion acquires a beautiful golden color, return the meat to the cauldron.
- 5
Step 5
Next, add spices—cumin, sesame seeds, and coriander—to the meat.
- 6
Step 6
While the meat is cooking, dice the carrots into cubes.
- 7
Step 7
Also, cut the pepper into cubes.
- 8
Step 8
Add carrots to the meat. Mix well.
- 9
Step 9
Then add the peppers and mix everything well again.
- 10
Step 10
After some time, add three tablespoons of tomato paste.
- 11
Step 11
Continue simmering over low heat.
- 12
Step 12
Meanwhile, remove the carrot and onion from the prepared broth and add half a cup of rice. Cook for about 7 minutes, then add diced potatoes.
- 13
Step 13
Add finely chopped garlic to the cauldron.
- 14
Step 14
Next, transfer the contents of the cauldron into a pot. Mix well.
- 15
Step 15
Then add fresh herbs and let the mastava steep for 25 minutes, covered. Ready!