做法
- 羊肉在沸水中焯5分钟;冲洗。
- 厚锅中烧热油。煎羊肉6分钟。加洋葱丁、胡萝卜和蒜;炒6分钟至软。
- 加孜然、香菜籽粉、盐和胡椒。翻炒60秒。
- 加番茄膏和番茄瓣。翻炒4分钟。
- 倒入1.5升水和淘好的米。煮至微沸;盖盖煮60分钟——米应完全开花,羊肉酥烂。
- 最后10分钟加入煮熟的鹰嘴豆。关火,撒莳萝和香菜。盛入深碗;每碗顶上豪迈舀一勺酸奶油。配馕享用。
Common questions
Can 羊肉米汤 be made ahead?
羊肉米汤 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 75 minutes.
Is 羊肉米汤 spicy?
羊肉米汤 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 羊肉米汤 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 羊肉米汤 to make at home?
羊肉米汤 is approachable for a home cook with basic stove skills — total time about 95 minutes, no special technique required.
Can 羊肉米汤 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
羊肉米汤是乌兹别克的日常汤——塔什干几乎每顿乌兹别克午餐都有它。这道菜也叫'gostevoye'——客菜——因为传统上招待来客时端上这碗暖汤。鹰嘴豆是塔什干地方特色;乡村乌兹别克版常省略。这道菜也素食友好;许多乌兹别克素食和受佛教影响的厨房会做无羊肉版本。
