做法
- 羊肉在沸水中焯5分钟;冲洗。
- 厚锅烧热油。煎羊肉6分钟。加洋葱丁、胡萝卜和蒜;炒6分钟。
- 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。
- 关火,撒莳萝。盛入深碗。每碗顶上豪迈舀一勺酸奶;酸奶会融入热汤。
- 配馕享用;边喝汤边用面包蘸取浓郁汤汁。
Common questions
Can 塔吉克米肉汤 be made ahead?
塔吉克米肉汤 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 塔吉克米肉汤 spicy?
塔吉克米肉汤 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 塔吉克米肉汤 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 塔吉克米肉汤 to make at home?
塔吉克米肉汤 is approachable for a home cook with basic stove skills — total time about 95 minutes, no special technique required.
Can 塔吉克米肉汤 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
塔吉克米肉汤与乌兹别克mastava相似,但塔吉克版用更多莳萝,且配酸奶而非酸奶油。这道菜是塔吉克牧人的早餐和家庭工作日晚餐。米饭、肉汤和酸奶的组合是塔吉克独有。当代塔吉克侨民社区延续制作这道汤。
