作法
- 羊肉於滾水中汆燙 5 分鐘並沖洗。
- 厚重鍋中加熱食用油。羊肉煎 6 分鐘。加入洋蔥丁、紅蘿蔔丁與大蒜，炒 6 分鐘至軟化。
- 加入孜然、芫荽、鹽與胡椒，拌炒 60 秒。
- 加入番茄糊與番茄塊，拌炒 4 分鐘。
- 倒入 1.5 公升水與洗淨的米。煮至微滾，蓋上鍋蓋燉 60 分鐘—米應徹底化開，羊肉軟嫩。
- 最後 10 分鐘加入煮熟的鷹嘴豆。離火後撒上蒔蘿與香菜。盛入深碗中，每碗加上一大匙酸奶油。搭配饢餅享用。
Common questions
Can 羊肉米湯（Mastava） be made ahead?
羊肉米湯（Mastava） 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 羊肉米湯（Mastava） spicy?
羊肉米湯（Mastava） 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 羊肉米湯（Mastava） 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 羊肉米湯（Mastava） to make at home?
羊肉米湯（Mastava） is approachable for a home cook with basic stove skills — total time about 95 minutes, no special technique required.
Can 羊肉米湯（Mastava） 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
Mastava 是烏茲別克的日常湯品之一—塔什干幾乎每頓午餐都吃得到。這道菜也稱為「Gostevoye」（待客菜），因為傳統上會作為熱騰騰的迎賓料理端給客人。鷹嘴豆是塔什干特色，鄉村版本通常不加。它也容易做成素食版；許多烏茲別克的素食與佛教影響的廚房會做不加羊肉的 Mastava。
