Narhangi
4 servings
35 minutes
Narhangi is a traditional Uzbek dish filled with rich flavors and aromas. Its roots go back centuries when meat and vegetables were simmered slowly, allowing each ingredient to reveal its flavor nuances. Tender pieces of meat soaked in tail fat absorb the juiciness of the vegetables, creating a harmony of textures. Dill, cilantro, and garlic add spicy notes to the dish, while slow cooking under a tightly closed lid preserves all the richness of flavor. Narhangi is perfect for cozy family dinners or festive gatherings when you want to warm up with the comfort of home cooking.
1
Cut the meat into small cubes, salt it, and fry in lamb fat until half cooked.
- Meat: 500 g
- Lamb tail fat (kurdyuk): 200 g
- Salt: to taste
2
Layer chopped vegetables on the meat in the following order: onion, carrot, tomatoes, dill, cilantro, garlic, sweet pepper, potato.
- Onion: 500 g
- Carrot: 500 g
- Tomatoes: 500 g
- Dill: 100 g
- Cilantro: 100 g
- Garlic: 4 heads
- Bell pepper: 1 piece
- Potato: 500 g
3
Add pepper, salt, pour in 0.75 cup of water, tightly close the lid, and place on very low heat for 2 hours (do not remove the lid)
- Ground black pepper: 1 teaspoon
- Salt: to taste
