Meat

Chavlya


Ingredients for making Shawl.

  1. Rice 250 g
  2. Lamb pulp 0.5 kg
  3. Onions 4-5 pcs
  4. Carrots 4-5 pcs
  5. Tomatoes 3-4 pcs
  6. Salt to taste
  7. Ground paprika 2 tsp
  8. Ground black pepper 1/2 tsp
  9. Zira 1 tsp
  10. Refined vegetable oil 3 tbsp
  • Main Ingredients: Lamb, Onion, Carrot, Tomato, Rice
  • Serving 4 servings
  • World cuisine

Inventory:

Knife, Cutting board, Cauldron or pan thick-walled - 3 l, Coarse grater, Tablespoon, Tea spoon, Shovel, Deep plate - 2 pcs

Cooking Shawl:

Step 1: Prepare the ingredients.


Traditionally, carrots for shawl are cut into large strips, but you can easily grate it on a coarse grater, not using technology, but faster and easier.

We clean the onion, cut one onion in half and put it off - we need it in this form, the rest - cut into half rings and put in a plate.

Tomatoes for shawl need the most red, juiciest and real, and not the "plastic" misunderstanding from the supermarket. We cut the tomatoes into small cubes, if you wish - they can be scalded and peeled beforehand.

Wash the meat, dry it, cut it into small arbitrary pieces - be sure to follow the direction of the fibers - cut across the fibers so that the meat does not squeeze when frying and it turns out juicy.

Step 2: Cooking Shawl.


We put the pan on the fire, pour the vegetable oil and heat it. If you want to cook an authentic shawl, you need to try to get fresh kurdyuk (100 g is enough; in this case you do not need vegetable oil), cut it into small pieces, put in a heated pan / cauldron and drain the fat from it.
Two halves of the onion are sent to the preheated oil, fried for about 5 minutes and removed, we do this to flavor the oil / fat. Then we put the chopped meat and fry for about 10 minutes over medium heat, until crusted, slightly salt it.

We send the onions to the fried meat, and cook for about 10 minutes, then we send the carrots to the pan. Mix and cook for another 10 minutes, add chopped tomatoes and mix.

Pour the washed rice into the pan, mix and fill everything with water (you can cold, only clean or boiled), so that it covers rice, meat and vegetables by 2 cm. Mix, add salt, spices, taste and, if necessary, add more .
It is more correct to use round rice, with it the most correct consistency is obtained, but a long-grain will also work - the consistency really will be so porridge-like.
We cover the pan with a lid and cook the shawl over medium heat, stirring occasionally, until cooked, for about 20-30 minutes. If the water boils, and the rice, vegetables or meat are still not ready, just add a little more water and cook as much as necessary. The consistency of shawl can be like that of a viscous porridge or thick soup - you choose.
Is rice, meat and vegetables ready? Then turn off the heat and leave the shawl to insist a little.

Step 3: Serve the shawl.


Serve hot shawl, with herbs, with fresh vegetables, for lunch or dinner.
The taste of shawl does not deteriorate at all from warming up, therefore, if suddenly, although it is unlikely, your loved ones will not empty the whole pan, then you will have the opportunity to enjoy the taste of shawl the next day.
Enjoy your meal!

Recipe Tips:

- What to do if in the courtyard frost and snow and fresh fragrant tomatoes are not available, and you really want to cook shawl? Use canned tomatoes in your own juice, in extreme cases - tomato puree.

- The ratio of rice-meat-carrot can be 2: 1,5: 1 or 1,5: 1: 1, experimentally, you can choose the proportions that you like best.