Narkhangi
Description
Narkhanki — a dish of Uzbek cuisine, meat stewed with vegetables, almost in its own juice. Preparing narkhanki is simple: you just need to chop all the vegetables in advance, layer them in a specific order, and simmer until the meat and potatoes are tender, usually about two hours. During this time, you can attend to other tasks, as the dish doesn't require constant attention. It's very delicious! Be sure to try it.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Traditionally, lamb with some fat is used for this dish, but it can also be prepared with beef. Heat oil in a cauldron and add the meat cut into pieces.
- 3
Step 3
Sear the meat until a light golden crust forms, adding salt and spices.
- 4
Step 4
Once the meat is browned, spread it out evenly, then place the onion on top in an even layer, sliced into strips. Sprinkle each layer with salt and spices.
- 5
Step 5
On top, distribute the carrot sliced into rounds.
- 6
Step 6
Then comes a layer of sliced tomatoes and chopped herbs with garlic. If desired, you can remove the skin from the tomatoes beforehand.
- 7
Step 7
Then comes a layer of peppers. It serves as a separator between the potatoes and tomatoes. As is known, potatoes take longer to cook in an acidic environment.
- 8
Step 8
And as the final layer, place the potatoes over the entire surface. Season with salt and sprinkle with spices. I added half a cup of water, but if the meat is fatty, you can omit the water. Cover the pot tightly with a lid. You can wrap the lid with foil to ensure a tighter seal. Reduce the heat to low and simmer for about 1.5 to 2 hours. During cooking, the vegetables will release liquid, and everything will braise in its own juices. The dish is ready when the potatoes become tender.
- 9
Step 9
Arrange the narkhanga on plates, sprinkle with herbs, and serve immediately.