Lamb Soup (Mastava)

Soups | Uzbek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lamb Soup (Mastava)

Ingredients

Ground coriander - 1 bunch
Lamb - 21.2 oz
Onion - 2 pieces
Carrot - 1 piece
Potato - 4 pieces
Tomatoes - 4 pieces
Rice - ½ cup
Fermented Milk - 3 fl oz
Bay leaf - 1 piece
Green peppercorns - 6 pieces
Spices - 4 pieces
Dill - ½ bunch
Ground Cumin - 1 teaspoon
Salt - to taste
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Wash the meat and cut it into medium-sized pieces (3x3 cm). Peel the carrot, onion, and potato. Cut the carrot into strips, the onion into half rings, and the potato into cubes. Wash the tomatoes and cut them into wedges.

Step 2

Heat vegetable oil in a thick-walled pot and fry the meat until golden brown, about 8 minutes. Use a slotted spoon to transfer it to a plate.

Step 3

Add the onion and carrot to the pot and cook, stirring occasionally, for 6 minutes. Return the meat, add the tomatoes and cumin, and cook over medium heat for 10 minutes.

Step 4

Pour in 2 liters of water, bring to a boil, and skim off the foam. Add the potatoes and cook for 7 minutes.

Step 5

Add the rice and cook for another 10 minutes.

Step 6

Add the peppercorns and bay leaf. Season with salt to taste and cook for 5 minutes. Remove from heat. Wash the cilantro and dill, dry them, chop, and add to the soup. Let it steep under the lid for 15–20 minutes. Serve with sour milk.