Lamb soup Mastava

Ingredients for 4 servings:

• 400 g lamb
• 2 carrots
• 10 peppercorns
• 1 onion(s)
• 2 cloves garlic
• 3 tomatoes
• 1 bell pepper(s), red
• 4 tbsp vegetable oil
• 2 potatoes
• 1 jar rice
• 1 tsp cumin
• 100 ml sour cream
• Spice(s) such as coriander, barberries as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

classic Uzbek dish

Remove the tendons and, if desired, the fat from the lamb, and cut it into small cubes. Place two-thirds of the raw lamb, along with a sliced ​​carrot and the peppercorns, in a large pot of cold water and heat gently. In Uzbekistan, a diced “repa” (a strong-flavored type of kohlrabi) is often added. Simmer for one hour, regularly skimming off any foam that forms. In the meantime, peel and dice the second carrot, the potato, the tomatoes, the bell pepper, and the two garlic cloves. Heat the oil (in Uzbekistan, sheep’s tail fat is often used instead) in a large pan and first fry the sliced ​​onions, garlic, and the remaining lamb cubes. Then add the carrots, bell peppers, and tomato cubes and continue to simmer, covered. Now add the potato cubes to the broth, followed by the rice ten minutes later. Next, briefly fry the cumin without fat and add it to the soup along with any other spices (e.g., coriander, barberries). Once the rice is almost cooked, add the fried lamb cubes along with the remaining contents of the pan. Season with salt and adjust the seasoning if necessary. Let it simmer in the covered pan for about ten minutes to allow the flavor to develop more fully. When serving, add a teaspoon of sour cream to each bowl before pouring the soup.