做法
- 羊肉块在沸水中焯5分钟。沥干冲洗——这能保汤汁清亮。
- 羊肉与2升清水、拍碎的蒜、孜然、香菜籽粉、胡椒和盐放入厚锅。慢炖60分钟,期间撇沫。
- 加入洋葱片和胡萝卜块;煮10分钟。
- 加入土豆块、番茄瓣和甜椒。再炖15分钟——蔬菜应软嫩,羊肉酥烂。
- 调味。关火,撒莳萝和香菜。可去除蒜瓣。
- 深碗盛汤——羊肉块和蔬菜应清晰可见。配热馕蘸食。羊肉浓汤是乌兹别克家庭午餐汤;许多家庭每周都做。
Common questions
Can 羊肉浓汤 be made ahead?
羊肉浓汤 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 羊肉浓汤 spicy?
羊肉浓汤 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 羊肉浓汤 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 羊肉浓汤 to make at home?
羊肉浓汤 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 羊肉浓汤 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
羊肉浓汤是乌兹别克的羊肉蔬菜汤——在中亚普遍存在(塔吉克、吉尔吉斯和哈萨克的shurpa都相似)。乌兹别克版以加入番茄和甜椒而比邻国版本略丰盛。这道菜是冬日必备;暖汤与丰盛蔬菜配上面包就是完整一餐。每家乌兹别克人都有微妙变化;有些加鹰嘴豆,有些加西葫芦。
