Mokhora
Description
The recipe won't take much time. I really appreciate soups made with lamb—they turn out especially hearty and aromatic. And where else could you find a recipe for such a soup if not in Uzbekistan? Today I'll tell you. Ladle into bowls and serve.
Instructions
- 1
Step 1
Cut the meat into portion pieces and rinse under cold water; let the lamb dry.
- 2
Step 2
Pour vegetable oil into a cauldron, and when it heats up, fry the lamb in it until a golden crust forms.
- 3
Step 3
Slice the onion into half-rings and add to the pot with the meat; fry for a couple of minutes.
- 4
Step 4
Now slice the tomatoes and add them to the cauldron as well.
- 5
Step 5
Add the chickpeas, previously soaked in water overnight, to the cauldron.
- 6
Step 6
Pour in the water.
- 7
Step 7
Slice the carrots into rounds, cut the potatoes into strips, and add everything to the soup. When the liquid comes to a boil, reduce the heat and simmer the soup for one to one and a half hours.
- 8
Step 8
After half an hour, we need to remove the tomatoes from the soup, peel off their skins, mash them, and return them to the soup.
- 9
Step 9
Cut the bell pepper into large pieces and add to the soup.
- 10
Step 10
Now mix the minced meat with chopped onion, season with salt and pepper to taste, and shape into small meatballs.
- 11
Step 11
The soup should also be salted and seasoned with spices.
- 12
Step 12
When the chickpeas become soft, add the meatballs and chopped herbs to the soup.
- 13
Step 13
At the end, add the noodles and cook until fully done. Turn off the heat and let the soup sit for 10-15 minutes. Now it's ready to eat. Enjoy your meal!