Uzbek cuisine is like mathematics, it is endless for learning and it doesn’t fit into any books. Mastava is one of Uzbek dishes which is not often mentioned. But it deserves some attention. Shal we cook it right now?
There are only three main ingredients we surely need: rice, onions, carrots. A couple of spoons with vegetable oil is necessary too.
Lamb ribs are perfect for the dish. Put them into the pot and wait till they give some fat. If you do not have lamb ribs you can use beef instead. Cut it into pieces and fry till they become golden. By the way, you won’t need much meat. If you want much meat, better make barbecue!
Do not fry the ribs too much, let them remain light.
Some onions and a bit of garlic are to be fried too. Add some water.
In fact you can experiment with the dish. For example, you can take a couple of carrots, pieces of turnip, a couple of tomatoes with their peel off and even an eggplant if you wish (did you know it can be boiled too?). Some pickle is not prohibited too.
If you fried the garlic you can add jeera now. Some pepper and dried herbs are be added as well.
One bowl of rice is enough. Use the ordinary, starchy one.
When the rice is boiled for twenty minutes it is time to add potatoes. Do not add too much though (three, for example).
Here is when mastava begins! The rice is to be boiled for fourty minutes, not less. When you turn the fire off, let it stand for fifteen minutes more in the pot.
Mastava should be thick. Mmmm.. Some people like to accompany it with clabber, garlic and red hot chilly pepper. Not to simply eat but to sweat!
The dish is so good both for children and old people!