Mashkhurda (mung bean porridge)
5 servings
80 minutes
A thick Uzbek dish, balancing between soup and porridge. In our case, it is a strong porridge with lamb and fat tail, thoroughly fried with onions. Mung bean, lamb and tomatoes are taken in equal proportions.
1
Rinse the mung beans (if necessary) and soak for a couple of hours, preferably overnight. Wash the lamb, then cut it into large pieces. Chop 2 onions and the tail fat finely.
- Lamb: 500 g
- Onion: 3 heads
- Fat-tail (lamb tail fat): 50 g
2
Heat the pot, add a spoon of oil. Render the fat in the pot until golden. Sear the meat until half-cooked, then add the onion and continue cooking for another 5-7 minutes.
- Vegetable oil: 3 tablespoons
- Fat-tail (lamb tail fat): 50 g
- Lamb: 500 g
- Onion: 3 heads
3
Pour in the mung beans and cover with water — it should cover everything by about 5–7 cm. Add salt and pepper, bring to a boil, then reduce the heat. Cook for another hour. Make sure the water doesn't evaporate completely.
- Mung beans: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Prepare the sauce. Heat the pan and add oil. Meanwhile, slice the remaining onion into half-rings and place it in the pan. While the onion is browning, slice the tomatoes into half-rings, add them to the onion, and simmer until the tomatoes release juice and become soft. Season with salt and pepper, and cover for a couple more minutes on low heat.
- Vegetable oil: 3 tablespoons
- Onion: 3 heads
- Tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
