Ingredients:
1 lb of lamb diced in bite-sized pieces (had it in the freezer since last summer, figured I should use it)
2 medium-large carrots, cut up in bite-sized quarter-moons (the recipe says to cube it, but I’m just not into all that chopping at 8PM)
3 small-medium potatoes (cut the same size as the carrots)
1 large onion, diced
1.5 cups of washed rice (the recipe calls for 300 grams and I don’t have a scale; but 1.5 cups was waaay too much, made it more like a stew; I think 3/4 cups would be better)
6-9 cups of water (I lost track after 6, but I think I used close to 8 or so; the recipe has no quantity specified for water)
1 can of tomatoes (the recipe actually calls for 3 tomatoes, but I didn’t have any and improvised; this gave the soup a much darker and redder look than is typical, I think)
olive oil (the recipe calls for fat, but I assume it’s calling for lamb fat and I didn’t have any, so olive oil it is)
spices: salt, black pepper, coriander, cumin (to taste)
cilantro and scallions (to garnish, optional)
* A note about washing/rinsing rice. I don’t know for sure, but I think it removes some of the starch and quickens cooking time. It somehow makes a difference.
Steps:
Season throughout the cooking process
1. Brown the meat.
2. Add onions and let cook with the meat for a few minutes.
3. Add tomatoes and cook for a few minutes.
4. Add carrots and potatoes and cook for a few minutes (5-10 minutes)
5. Add water (depending on how much you use, but start with 5 cups) and let boil for about 20 minutes.
6. Add rice and cook “until done”; if you rinse the rice, it’s about 10-13 minutes (probably less if you use less rice)
http://annasrecipebox.com/2010/05/10/mastava-uzbek-soup/
Brown lamb
Added tomatoes
Added carrots and potatoes
Added rice
