Zharkop à la America
Culture and History, Uzbekistan, VideoblogNo Comment
I attempted Uzbek Zharkop, which sounded like zharkoye, so didn’t intimidate me with its difficulty, like plov usually does.
It requires pretty straightforward ingredients, except for lamb, which is harder to get in the United States because Americans are not a particularly lamb-eating people, so I didn’t use the 2 lbs. the recepie called for, but more like 1.2 lbs or so. I also used less onion and more pepper. Here’s the recepie (many thanks to The Art of Uzbek Cooking by Lynn Visson)
- 3 Tablespoons Olive Oil
- 2 Pounds Lamb — Cubed
- 2 Medium Onion — Chopped
- 3 Medium Carrot — Chopped
- 1 Medium Bell Pepper — Chopped
- 1 Can Tomato Paste
- Salt And Pepper — To Taste
- 1 Pinch Cayenne
- 1 Teaspoon Cumin
- 1/2 Teaspoon Coriander
- 1 Cup Beef Broth
- 4 Large Potatoes — Chopped
- 2 Cloves Garlic — Chopped
- 1/2 Cup Cilantro — Chopped
- 1/2 Cup Parsley — Chopped
- Pita Bread
Directions
Saute lamb in oil for 10 minutes. Add onions, carrots and pepper. Saute for 10 minutes. Add tomato paste, salt, pepper, cayenne, cumin, coriander, and broth. Lower heat and simmer for 1 hour. Add potatoes and garlic and simmer for 15 minutes. Add cilantro and parsley, simmer for 2 minutes. Serve with pita bread.
And here’s the video evidence! Cooking Uzbek Zharkop for neweurasia.net
Stirring the zharkop. Image by neweurasia's Vicki (CC-usage).
RSS Feeds
Podcasts
Recent Comments