Uzbek Lamb With Chickpeas (Guisht nukhot)

Friday, December 14th, 2007

1 kg lamb, 3-5 cm cubes
3 tablespoons butter
3 tablespoons oil
1 can chickpeas
1 cup beef (chicken) broth
200 gr tomatoes, chopped
100 gr tomato paste
1 small onion, chopped
2 cloves garlic, finely chopped
Salt and pepper, to taste
3 tablespoons parsley, finely chopped

Heat up olive oil in a heavy pan and saute chopped onions for 5-10 minutes or until lightly browned. Add garlic and saute for 3 minutes more.

Add butter and lamb and saute until browned.

Add tomato paste, mix well and saute for 5 minutes.

Add chickpeas and simmer for 5 minutes covered.

Add broth and tomatoes. Cover and slow simmer for at least one hour.

Season with salt and pepper, add parsley.

Serve hot with flat breads or pitta breads.

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Dimlama (Uzbek stew)

Wednesday, October 24th, 2007

500 gr lamb or beef, large pieces 30-50 gr each
2 large onion, chopped
2 medium carrot, chopped
1 medium turnip, chopped
1 medium bell pepper, chopped
2 medium yellow squash, chopped
1 medium eggplant, chopped
3 large potatoes, chopped
2 large ripe tomatoes, chopped
4 cloves garlic
4 tablespoon canola oil
Salt, pepper and cayenne pepper, to taste

Heat the oil in large heavy saucepan (or in Dutch oven). Add the meat and fry it for 10 minutes, steering occasionally.

Add onion, carrot, turnip, bell pepper, squash, eggplant, potatoes and garlic to the meat and cover with water. Bring it to the boil and then simmer on low heat for 90 minutes. Do not mix vegetables while cooking!

Add fresh parsley and coriander then serving.

Posted in Central Asian Recipes, Russian Beef Dishes, Russian Lamb Dishes, Russian Meat Dishes, Russian Soups | No Comments »