Mushan ribs
Description
This is truly a magical dish I would recommend serving to guests as a festive lunch. The recipe is really unique, isn't it? Yet the ingredients are quite affordable, so don't be intimidated by the name—this is actually a very simple recipe for mushana ribs! By the way, as far as I know, Uzbek housewives also call this dish "Domlyam." Anyway, I'll show you how to make mushana ribs, and I'm sure you'll love them.
Instructions
- 1
Step 1
1. Separate the ribs into individual pieces, rub with salt, pepper, and spices. Sear in vegetable oil together with minced garlic in a cauldron or deep pot.
- 2
Step 2
2. Now layer the vegetables - slice the onion into rings, and the potatoes into rounds.
- 3
Step 3
3. Then add the bell peppers and tomatoes. Reduce the heat. If desired, each layer can be lightly salted and peppered.
- 4
Step 4
4. Cut the young cabbage into 7-8 pieces, making sure each piece has both the core and leaves. Place them on top of the vegetables like little lids. Season with salt, pepper, and add spices.
- 5
Step 5
5. Add a glass of hot water to prevent the meat at the bottom from burning, and place a weight on top of the cabbage. This will help the vegetables release their juice faster and in greater quantity.
- 6
Step 6
6. When the vegetables release enough juice to cover the cabbage, remove the weight and continue simmering under a lid over low heat until the cabbage is cooked.
- 7
Step 7
7. That's it! Enjoy your meal!