Chickpea ribs are a traditional Uzbek dish. They are especially tasty in Samarkand and called "No'hat Sho'rak". The main highlight of this masterpiece is that the ribs (lamb) are first fried, and then soaked chickpeas are added. Alternatively, instead of lamb ribs, you can use pork ribs or any meat on the bone.
It is necessary
- - lamb or pork ribs (you can take any meat on the bone, for example, beef brisket) - 1 kg;
- - chickpeas - 500 g;
- - medium-sized onions - 2 pcs.;
- - cumin - 1 tsp;
- - dry coriander (cilantro) - 1 tsp;
- - red hot pepper - 1/3 tsp;
- - salt (it is better to take a large one);
- - ground black pepper;
- - fresh parsley - 2-3 sprigs;
- - fresh cilantro - 2-3 sprigs;
- - basil - 1 sprig (optional);
- - pomegranate (if any) - 1 pc. (can be substituted with apple cider vinegar);
- - sunflower oil for frying (in the absence of fat on the meat);
- - a cauldron or saucepan with a thick bottom.
Instructions
Step 1
The day before cooking, soak the chickpeas in a cup of cold water. In order for it to reach the desired condition, it needs to be soaked for a long time - at least 8-10 hours. When the time is up, drain the bowl and rinse the chickpeas under running water. Cut the ribs in the places between the bones, and chop the boneless part of the meat in portions.
Step 2
Spices can be prepared immediately. Grind dried coriander and cumin in a mortar or roll over them with a rolling pin. In a small bowl, combine them with the red hot pepper. Tie sprigs of fresh cilantro, basil and parsley with ordinary thread in one bunch.
Step 3
Put a saucepan with a thick bottom (cauldron) on the stove and warm it up well. Then select the pieces with the most fat, place them in a preheated saucepan and fry until all the fat is melted off (at the maximum temperature). Then toss in the rest of the meat and fry until golden brown. Clarification: if you have meat with little or no fat, then pour sunflower oil into the pan, throw in all the pieces at once and fry together.
Step 4
After that, cover the meat with chickpeas and pour in so much water that it covers the contents of the pan by 2 cm. After the water boils, remove the foam, add all the seasonings - a mixture of cumin, coriander and red hot pepper, and also put a bunch of fresh herbs, pressing it a little inside the peas.
Step 5
Now reduce the temperature to low, cover and simmer the dish for 3-4 hours. At the end, add salt and black pepper to taste in 10 minutes, and remove the bunch of herbs from the pan and discard. Then turn off the stove and leave the food for a while, so that it infuses a little.
Step 6
In the meantime, let's get ready to serve. Peel the onions and cut them into thinnest half rings. Then rinse them in cold water and squeeze out. If there is a pomegranate, divide it in half and squeeze the juice from one half, mixing it with the onion. You can also use apple cider vinegar instead of pomegranate juice.
Step 7
In Samarkand "Nuhat Shurak" is served in a special way. After all, it is there that the legendary cakes, famous all over the world, are baked. First, take a large flat dish (lyagan). The cake is divided into slices and laid out along its edges. With a slotted spoon, the peas with meat are pushed sideways from the center of the cauldron so that it is convenient to scoop up the broth. Then the chickpeas are laid out on a dish and poured abundantly with broth. Meat is laid on top of the chickpea and salted. In several places of the lagan, they put small heaps of onions and sprinkle them with red hot pepper. Thanks to this serving, slices of flatbread and chickpeas absorb a rich broth, and the meat turns out to be soft, incredibly fragrant and very juicy.
Step 8
If you do not have lagan, you can immediately spread the dish into deep plates: first put the chickpeas, pour the broth, then lay the meat with a pinch of salt, and sprinkle onion half rings with red pepper on top. It will also turn out insanely tasty, satisfying and nutritious.
