Azu is a delicious meat dish of Tatar cuisine, which includes various vegetables and pickles. One of the oldest recipes for making azu includes horse meat as meat, but you can use lamb, pork or beef. Traditionally, the basics are cooked in a cauldron or in a special cauldron, but you can use a pot at home.
Ingredients for Azu in Tatar
Cooking the basics in Tatar is not difficult, and you will delight your family with a delicious original dish. You will need:
- 400 g of fatty lamb;
- onions - 3 pcs.;
- carrots - 1 pc.;
- potatoes - 8 pcs.;
- pickled cucumber - 6 pcs.;
- 150 g of hard cheese;
- 2 tsp tomato paste;
- 3 tbsp. l. mayonnaise;
- 3 tbsp. l. ketchup;
- 150 ml of water;
- spices - to taste;
- bay leaves - 2 pcs.;
- salt, black pepper - to taste;
- vegetable oil (for frying).
Cooking the basics in Tatar style
Initially, you need to prepare all the ingredients for a delicious lamb azu. Cut the meat into small pieces and fry in a pan in a little vegetable oil until golden brown. Also, do not forget to add a little salt and pepper to the meat to your liking.
Meanwhile, cut the pickles into cubes or grate, then place on the lightly fried meat. Make the sauce: Combine mayonnaise and ketchup and stir well.
Put the fried lamb in clay pots, top with the sauce, then pepper, add bay leaf and any spices to taste.
Peel the onions, chop them in half rings, and grate the carrots on a fine grater. In a skillet, fry the onions and carrots along with the spices until golden brown. Then add this roast to the pots to the meat.
Wash the potatoes, peel, cut into large cubes and fry in a pan for about 7-10 minutes. Sprinkle with pepper for flavor. Transfer the potatoes to pots and pour over tomato paste diluted with boiled water.
Close the pots with the future Tatar lamb azu and put them in the oven, preheated to 200 ° C, for about 40 minutes.
Remove the ready-made basics from the oven and sprinkle with grated cheese and fresh herbs. Azu in Tatar style can be served directly in pots or in a regular plate as you wish.
