Kawardak is a national dish of Uzbek cuisine and translated from the Uzbek language means “disorder, confusion”. Thanks to the combination of meat and vegetables, this treat is very satisfying. And depending on the density, it can successfully replace both the first and the second.
It is necessary
- - meat (lamb, beef, pork) - 500 g;
- - potatoes - 1 kg;
- - onions - 4 pcs.;
- - carrots - 2 pcs.;
- - tomatoes - 2 pcs. or tomato paste - 2 tbsp. l.;
- - bell pepper - 2 pcs.;
- - garlic - 5 cloves;
- - vegetable oil - 120 ml;
- - zira;
- - ground red chili pepper - 1 pinch;
- - paprika - 1 tbsp. l.;
- - salt;
- - water;
- - fresh cilantro;
- - cauldron.
Instructions
Step 1
Cut the meat into pieces. Peel the onions, potatoes, carrots and garlic. Rinse well.
Step 2
Heat the cauldron, pour in vegetable oil. Wait for it to warm up. Place the meat and, stirring, fry until golden brown.
Step 3
While the meat is fried, cut the onion into half rings. Carrots, bell peppers and tomatoes - cubed. Garlic - in circles. Chop the potatoes coarsely.
Step 4
Add the onion to the meat and fry for a few minutes. Then place the carrots, stir and fry for another 3-4 minutes.
Step 5
Toss in the bell peppers, garlic, and tomatoes. Mix everything well and fry until the tomato juice is completely evaporated.
Step 6
Add paprika, chili and salt to taste. If you want to cook Kawardak as a first course, then pour about two glasses of hot water. If as the second, then you do not need to add water.
Step 7
Put potatoes in a cauldron, mix well. If you are cooking with water, make sure it covers the entire contents of the cauldron. If there is not enough water, pour in more. Bring to a boil.
Step 8
Set the minimum temperature and simmer under the lid closed until the potatoes are tender. Then remove the cauldron from the heat and let Kawardak brew a little.
Step 9
Serve the Kawardak in a deep bowl, garnish with chopped cilantro.
Bon Appetit!
