Description
Narangi is nothing like an Uzbek vegetable stew with meat. Of course, like most of the Uzbek dishes, it is prepared in the cauldron, but I have to say that in a slow cooker, it turned out no worse and maybe even better. Tender meat with steamed vegetables and fragrant spices, simply delicious.
Ingredients
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Beef
300 г
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Carrots
2 шт
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Onion
4 шт
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Tomato
2 шт
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Pepper
1 шт
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Potatoes
4 шт
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Garlic
4 зуб.
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Cumin
1 ч. л.
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Coriander
1 ч. л.
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Vegetable oil
50 мл
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Dill
1 пуч.
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Parsley
1/2 пуч.
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Salt
-
Black pepper
Cooking
Cumin and coriander crushed in a mortar. Meat cut into small cubes, add salt, sprinkle with half the spices and stir. Put into the refrigerator for 2 hours.
Onion peel and along with peppers and tomatoes cut into thick quarters.
Potatoes and carrots wash and peel, cut into cubes.
Garlic peel, crush and chop. Dill and parsley wash, dry and chop.
In the bowl multivarki pour oil Oleina remove the meat and set the program ROASTING for 7 minutes. Meat fry while constantly stirring with the lid open.
When the meat is browned flatten it with a spatula and lay it on the vegetables in the following order: onions and season with salt and sprinkle with spices, carrots, tomatoes, greens which sprinkle with garlic, pepper and the last layer put potatoes. Close the lid and install the fire on 80 minutes.
At the end of cooking the stew mix, add pepper and a little dosolit, if needed. Serve the dish hot.
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