If a person knows how to cook pilaf, it will not be difficult for him to cook shavlya. Almost the same set of products and spices is used in the dish, only the cooking technology differs. The original Uzbek dish can look like a sticky porridge or thick soup. Serve hot shawl, garnished with fresh herbs.
What is Shavlya
To an inexperienced person it may seem that shavlya is an unsuccessful pilaf, which turned out to be slightly mushy. In fact, shavlya is a self-sufficient dish of Uzbek cuisine. It's just that the rice in it is not crumbly, as in pilaf, but sticky. Also, the ratio of the components has been slightly changed.
Knowing how to cook shavlya, you can serve a very tasty and satisfying dish to the table. For cooking, you will need the following ingredients: 250 grams of round rice, 500 grams of lamb pulp, 4-5 onions, 4-5 carrots, 3-4 tomatoes, 2 teaspoons of ground paprika, 1/2 teaspoon of ground black pepper, 1 teaspoon spoon of cumin, 3 tablespoons of refined vegetable oil, table salt.
The shavli recipe provides for the presence of a cauldron. However, if not, you can use a deep, thick-walled skillet.
Shavlya: cooking technology
According to the traditional recipe, carrots are cut into large long strips. You can save time by grating the root vegetable on a coarse grater. One onion is peeled and cut in half. It will come in handy later. The rest of the peeled onions are chopped in half rings.
Tomatoes are scalded with boiling water and peeled off. Then, the tomatoes are cut into neat small cubes. It is best to use ripe meaty vegetables for shawli.
The lamb is washed under running water, dried with paper towels and the films are removed. The meat is cut across the fibers, into pieces of any size.
The cauldron is placed on the stove and the vegetable oil is heated in it. If it is possible to get fat tail lamb fat, it is better to use it instead of vegetable oil. Only 100 grams of bacon is enough to make shawli.
In vegetable oil or melted bacon, fry the halves of a pre-cooked onion for 5 minutes. Thus, the aromatization of the oil or fat is achieved. After this time, the onion is removed from the cauldron and the lamb is fried with it at medium heat. As a rule, it takes no more than 10 minutes to fry.
The fried meat is salted and onions are added to it. After 10 minutes, the carrots are transferred to the cauldron. After another 10 minutes, tomatoes are added to the ingredients. They continue to fry the vegetables, stirring occasionally.
When the vegetables become soft, washed rice is poured into the cauldron and boiled water is poured, which should cover all the components by 2 cm. Spices are placed in the cauldron and the dish is tasted with salt.
Cook the shawlya over medium heat, covering the cauldron with a lid. Cooking time is 20-30 minutes.
