Tashkent salad with lamb
5 servings
65 minutes
The 'Tashkent' salad with lamb is a true masterpiece of Uzbek cuisine, embodying traditions and rich flavors. Its base is tender boiled or roasted lamb, thinly sliced and complemented by fresh Margilan radish, crispy fried onions, and sautéed onions. This salad surprises with its contrast: the softness of the meat combines with the refreshing crunch of the radish and the nutty hint of walnuts. Dressed with thick homemade mayonnaise and seasoned with aromatic cumin, it gains a special depth of flavor. The composition is completed by quail eggs, cilantro greens, and a spicy narsharab sauce that adds a noble sweet-sour note. The 'Tashkent' salad is not just a dish but a symbol of Eastern hospitality, perfect for both festive tables and heartfelt family dinners.
1
Boil or roast young lamb or mutton from the hind legs, cool it down, and cut it into thin strips.
- Lamb (young sheep meat): 400 g
2
While the meat is cooking, you need to prepare the fried onions.
- Onion: 250 g
3
Cut the middle of the onion into circles 3-4 millimeters thick. Separate the onion into rings, coat them in flour, and fry in hot oil until golden brown. Place on a paper towel.
- Onion: 250 g
- Wheat flour: 30 g
- Deep-frying oil: 300 ml
4
Sauté the remaining onion in cotton oil.
- Cottonseed oil: 40 ml
5
Cut the Margilan radish (green) into thin julienne strips, rinse in cold water, and dry.
- Green (Margelan) radish: 300 g
6
Mix everything with sautéed onions, grated walnuts, boiled chopped chicken eggs, and quality homemade thick mayonnaise.
- Onion: 250 g
- Walnuts: 100 g
- Chicken egg: 2 pieces
- Homemade mayonnaise: 150 g
7
Season with salt to taste, freshly ground pepper, and grated cumin.
- Salt: 7 g
- Ground black pepper: 1 g
- Ground cumin: 3 g
8
Divide the resulting mass into portion forms (ring, etc.) and place in the center of each portion plate.
9
When serving, sprinkle with grated walnuts, decorate with fried onions (fried onions are a must!!!), quail eggs, green onions, cilantro, and narsharab...
- Walnuts: 100 g
- Quail egg: 10 pieces
- Cilantro (coriander leaves): 20 g
- Green onion tops (scallion greens): 30 g
- Narsharab (pomegranate sauce): 50 ml