做法
- 厚锅中烧热油。炒洋葱8分钟至软。加蒜和姜;煸60秒。
- 下羊肉末;炒6分钟至上色。加姜黄、克什米尔辣椒粉和孜然;翻炒60秒。加番茄泥;炒4分钟。
- 加入泡好的黄豌豆和700毫升水。盖盖煮25分钟——豌豆应软烂。
- 加入淘洗好的米和盐。拌匀;煮沸。盖盖,转最小火,蒸18分钟。再焖10分钟。
- 调quroot酱:泡好的干酸奶与蒜和1大勺薄荷干搅成顺滑浓酱。
- 米肉混合物盘装。豪迈浇上quroot酱。撒剩余的薄荷干。趁热享用。边吃边把酱拌入米饭中。
Common questions
Can 酸奶米羊饭 be made ahead?
酸奶米羊饭 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 酸奶米羊饭 spicy?
酸奶米羊饭 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酸奶米羊饭 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 酸奶米羊饭 to make at home?
酸奶米羊饭 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 酸奶米羊饭 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
酸奶米羊饭是哈扎拉人的菜——阿富汗中部说波斯语的少数民族,世居哈扎拉山区。这道菜反映了山区牧民料理,带有浓厚的波斯和蒙古传承。Quroot——阿富汗干酸奶乳清制品——是哈扎拉家家必备,以山羊奶在夏日制作晒干,留作冬日食用。这道菜在伊朗(称kashk-e bademjan)和塔吉克斯坦(称kicheri)也有。这道菜具有民族学意义,是哈扎拉文化身份的一部分。
