做法
- 羊肉在沸水中焯5分钟;冲洗。
- 羊肉与2升清水、拍碎的蒜、孜然、胡椒和盐同煮。慢炖60分钟,期间撇沫。
- 加洋葱片和胡萝卜块;煮10分钟。
- 加土豆块、鹰嘴豆和番茄瓣。再炖15分钟。
- 调味。关火,撒大量莳萝和香菜。
- 深碗盛汤。配馕享用。
Common questions
Can 塔吉克羊肉汤 be made ahead?
塔吉克羊肉汤 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 90 minutes.
Is 塔吉克羊肉汤 spicy?
塔吉克羊肉汤 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 塔吉克羊肉汤 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 塔吉克羊肉汤 to make at home?
塔吉克羊肉汤 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 塔吉克羊肉汤 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
塔吉克羊肉汤是塔吉克的通用汤——许多家庭每周都做。塔吉克的标志是收尾时用大量新鲜莳萝和香菜;塔吉克料理比乌兹别克用更多新鲜香草。这道菜反映塔吉克农耕烹饪;土豆、胡萝卜和洋葱在塔吉克河谷中盛产。当代塔吉克餐厅一年四季供应这道汤。
