Uzbek-style meat
Description
For this recipe, you will need a kazan or a sufficiently large pot with a very tight-fitting, airtight lid. This is essential, as a significant part of the cooking process involves steaming. So, here is the recipe for Uzbek-style meat: 1. Peel the potatoes. Medium-sized potatoes do not need to be cut, but very large ones can be halved. 2. Thoroughly heat vegetable oil and add lamb cut into large pieces (at least 100 grams each). Stir immediately and sear the meat briefly. As soon as this is done, reduce the heat to medium and cover the kazan with a lid. 3. While the meat fries over the next 10 minutes, slice the onion into large rings and the carrots into thick strips. Open the kazan one or two times during this process to stir the meat, then cover it again. 4. Add the onion and carrots to the kazan. A few minutes later, once the onion has softened and released its juices, add bay leaves, pepper, garlic (without peeling the cloves, as in plov), and tomatoes cut into hefty chunks. 5. After a few more minutes, add salt, cumin (also known as zira), black pepper, and potatoes. 6. Cover the kazan, reduce the heat to the lowest setting, and leave the dish to cook undisturbed for one and a half hours—you won't need to be in the kitchen during this time. The main challenge will be resisting the overwhelming aroma that persistently spreads throughout the house. The finished Uzbek-style meat features incredibly tender, almost falling-apart lamb and fluffy potatoes in a rich vegetable sauce. Sprinkle generously with finely chopped cilantro and serve immediately while hot. Now you know how.