Uzbek Lamb Soup with Rice, Potato and Tomato

What you need

• 400 g (14 oz) lamb shoulder, boneless, cut into 2 cm (3/4 in) cubes
• 3 tbsp vegetable oil
• 1 large onion, diced
• 1 large carrot, cut into 1 cm (1/2 in) cubes
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 1 tbsp tomato paste
• 2 medium potatoes, cut into 1.5 cm (1/2 in) cubes
• 150 g (3/4 cup) short-grain rice, rinsed until the water runs clear
• 3 cloves garlic, peeled
• 1 leaf bay leaf
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 2 tsp salt
• 1/2 bunch fresh dill, chopped
• 1/2 bunch fresh parsley, chopped
• 200 ml (3/4 cup) kefir, or plain yogurt, to serve

Method

Restated from the original video

1. 1

   Heat the oil in a heavy pot over medium-high heat. Add the lamb and fry, stirring, until browned on all sides, 8-10 min.

2. 2

   Add the onion and carrot. Fry until the onion softens, about 5 min.

3. 3

   Stir in the bell pepper, tomatoes and tomato paste. Cook until the tomatoes break down and the oil turns red, 5-6 min.

4. 4

   Pour in 2.2 l of boiling water and add 1 tsp of the salt. Bring to a simmer and skim off the foam.

5. 5

   Partly cover and simmer over low heat until the lamb is nearly tender, 35-40 min.

6. 6

   Add the rice, potatoes, garlic, bay leaf and the remaining salt. Return to a simmer and cook until the rice and potatoes are soft, about 20 min.

7. 7

   Stir in the cumin and pepper for the last 5 min of cooking.

8. 8

   Stir in the dill and parsley, turn off the heat, cover and let the soup stand for 10 min. It should be thick, with swollen rice. If it is too thick, thin it with a little boiling water.

9. 9

   Ladle into bowls and top each with a spoonful of kefir.

Imported from yummybook.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.