Mastava
Mastava, from above
Non vegUzbekistan

Mastava

Rice and lamb soup with a dollop of yoghurt. Uzbek comfort.

80 minTime
19 gProtein each
mildSpice
Plov's soupy cousin2 chapters · 1 min read

Make it your way

Grandma's wayLamb, rice and katyk.
The original
445kcalsame
19 gproteinsame
3 gfibresame
80minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Lamb (lamb or tender mutton)400 g, small cubes
Rice¾ cup
Onion1 large
Carrot1 large, diced
Potato2, diced
Tomato2, chopped
Cooking oil (vegetable oil)2 tbsp
Water1.8 litres
Cumin seeds1 tsp
Saltto taste
Curd (plain yogurt, natural yoghurt)to serve (katyk)
Dill leavesto garnish

Method

4 steps
  1. 1Brown the lamb in oil, then add onion, carrot and tomato and fry until soft.
  2. 2Add water, cumin and salt and simmer until the lamb is nearly tender.
  3. 3Add the rinsed rice and potato and simmer, stirring now and then.
  4. 4Ladle into bowls and top each with yoghurt, dill and black pepper.
Serve it like this

Serve in bowls with a spoon of yoghurt and dill. Non alongside.

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Make it a meal

What goes with Mastava: a bread or rice, a side, something to drink and something sweet.

Bread or rice Obi non120 min
Bread or rice Methi thepla40 min
On the side Achichuk10 min
On the side Aloo gobi35 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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