Mashhurda

This Uzbek stew with meat and beans turns out to be hearty and rich, and garlic and hot peppers give it a pleasant piquant taste and pungency.

Ingredients

• Mash 100 g
• Beef or lamb 300 g
• Onion 1 piece
• Carrot 1 piece
• Bell pepper 1 piece
• Vegetable oil 2 tbsp. spoons
• Tomatoes 2 pieces
• Tomato paste 1 tbsp. a spoon
• Garlic 4 cloves
• Ground red pepper ⅓ h. Spoons
• Ground black pepper ½ teaspoon
• Zira 1 tsp
• Salt taste
• Water 1 800 ml
• Rice 50 g
• Chilli ⅓ pieces
• Bay leaves 2 pieces

Directions

1. Soak mung bean in cold water for 10-12 hours. Change the water several times during this time.
2. Cut the meat into small pieces. Chop onions, carrots and bell peppers into cubes.
3. Heat vegetable oil in a large saucepan. Fry the meat for 3-4 minutes until brown.
4. Add onion, cook 3-4 minutes until tender. Add carrots, stir and fry for another 3 minutes.
5. Finely chop the tomatoes and add with tomato paste to vegetables and meat.
6. Add half the minced garlic, red and black pepper, cumin and salt to the saucepan. Stir and simmer for 1 minute.
7. Add bell peppers and cook for 2 minutes.
8. Rinse the mash in cold water and place with meat and vegetables. Pour in water, bring to a boil and simmer covered over low heat for 30 minutes.
9. Rinse the rice. Finely chop the hot pepper. Add rice, chili and lavrushka to the soup.
10. Bring it to a boil and cook, covered, for 15 minutes. At the end, add the remaining minced garlic.