Video: https://www.youtube.com/shorts/GAnZr-nQMs4
A fantastically delicious dish of Samarkand cuisine! Once you try lamb with chickpeas, you will definitely want more. Juicy meat and hearty chickpeas with vegetables in a fragrant broth, permeated with various spices — you can’t imagine anything tastier!
COMPOSITION/INGREDIENTS
Chickpeas – 300gr
Mutton – 250gr
Fat tail fat – 30gr
Carrot – 1PC.
Onion – 1PC.
Ground coriander: 0.5 tsp.
Khmeli-suneli -0.25tsp.
Paprika -0.25tsp.
Salt -0.5tsp.
Ground black pepper (pinch)2
STEP-BY-STEP PREPARATION
How do I make lamb with chickpeas? Prepare all the necessary ingredients. Take lamb with a layer of fat.
Rinse the chickpeas in clean water first and soak for 4-5 hours in warm water, or preferably overnight.
Wash the lamb. Separate the fat from the meat and cut it into small cubes.
Cut the meat into small pieces.
Peel the carrots, wash them, and cut them into large cubes.
Peel the onion and cut into half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.
In a cauldron or thick-bottomed saucepan, melt the lamb fat until you get crispy cracklings. Transfer the cracklings to a plate. The article on saucepans, linked at the end of the recipe, will help you choose the ideal pan.
Place the meat in the cauldron and, stirring, fry until golden brown.
Add coriander, suneli hops, paprika, and salt to taste, and stir.
Add onions and carrots to the meat. Fry everything together, stirring, for about 5 minutes.
Drain the chickpeas, rinse them again, and add them to the rest of the ingredients.
Pour water into the cauldron. It may need a little more. The water should completely cover the contents of the cauldron or pan.
Bring everything to a boil and simmer, covered, skimming foam occasionally, for about 45 minutes until the chickpeas are tender.
Lamb with chickpeas is ready. Bon appetit!
In Samarkand, this dish is called nokhat shurak and is served on slices of Samarkand flatbread, or patyr. Sometimes a whole tortilla replaces a plate. The flatbread is voluminous, with a golden, dense crust, and has a depression from the edges to the center, which is very reminiscent of a dinner plate.
If you place the finished dish on slices of this bread and pour the broth over it, the bread will not get soggy at all but will only become saturated with the broth and become softer.
Break off a piece of flatbread soaked in broth and eat it along with peas and meat. Actually, this dish is made without meat, but apparently people are so accustomed to meat that they started serving Nokhat Shurak with meat.
Thank you very much for your attention.
Subscribe to the channel and don’t forget to like our videos.
#lamb, #chickpea, #docatours, #table, #beef, #bowl, #food, #dinner, #vegetable, #stew, #soup, #meal, #healthy, #lunch, #spicy, #oybekostanov, #eastern, #cuisine, #spinach, #spoon, #onion, #zucchini, #chicken, #recipe, #delicious, #halal, #middle, #slate, #mince, #baharat, #sheep, #ground, #mushrooms, #mediterranean, #chana, #levantine, #yogurt, #chole, #shawurma, #shawarma, #broth, #tomatoes, #mutton, #squash, #greek, #carrots, #garbanzo, #dish, #chick, #tomato, #pea, #meat
