Tashkent, Uzbekistan
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Cookbook Category
Ajabsanda - vegetable stew
Ingredients
- 500 g of boneless mutton or beef
- 150 g of animal fat
- 500 g of each potatoes
- Carrots
- Tomatoes
- Onions
- 100 g of garlic
- 2 bell peppers
- 1 bunch or 30 g of fresh coriander
- Salt and spices to taste
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Directions
On the bottom of a small pot, arrane peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, chopped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
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