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 Cuisines > Uzbek cuisine > Search results

Ajabsanda - vegetable stew

Ingredients:
500 g (18 oz) boneless mutton or beef
150 g (5-6 oz) animal fat
500 g (18 oz) each potatoes
carrots
tomatoes
100 g (3-4 oz) garlic
2 bell peppers
1 bunch or 30 g (1 oz) fresh coriander
salt and spices to taste

Directions:
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, choped 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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