作法
- 羊肉以滾水汆燙5分鐘,沖洗乾淨。
- 於厚重鍋中加熱油。煎羊肉6分鐘。加入洋蔥丁、紅蘿蔔與大蒜,炒6分鐘。
- 加入孜然、芫荽、鹽與胡椒,翻炒60秒。加入番茄糊與番茄瓣,炒4分鐘。
- 倒入1.5公升水與洗淨的米。煮至微沸後加蓋,煮60分鐘——米應完全化開,羊肉應軟嫩。
- 離火後撒上蒔蘿。盛入深碗,每碗加上一大匙優格;優格會與熱湯交融。
- 搭配饢餅食用,啜飲湯汁,以麵包吸取濃郁滋味。
Common questions
Can 馬斯托巴米湯 be made ahead?
馬斯托巴米湯 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 馬斯托巴米湯 spicy?
馬斯托巴米湯 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 馬斯托巴米湯 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 馬斯托巴米湯 to make at home?
馬斯托巴米湯 is approachable for a home cook with basic stove skills — total time about 95 minutes, no special technique required.
Can 馬斯托巴米湯 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
馬斯托巴為塔吉克米肉湯——與烏茲別克馬斯塔瓦相似,但塔吉克版本蒔蘿較多,且使用優格而非酸奶油。為塔吉克牧民早餐及家庭晚餐。米飯、肉湯與優格的組合是塔吉克獨有特色。現代塔吉克僑民社群延續製作馬斯托巴的傳統。
