Oshi Behi. Lamb, quince, saucepan and stove

Category: Meat dishes
Kitchen: uzbek
Oshi Behi. Lamb, quince, saucepan and stove

Ingredients

Mutton 1 kg
Quince 3 pcs
Carrot 4 things
Sweet pepper 3 pcs
Ghee cow butter 50 g
Bulb onions 3 pcs
Spices and condiments 5 tbsp. l.

Cooking method

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  • I will allow myself to repeat what I have already said once in a dedicated story, I am not afraid of this word - delicious food. True, I cooked it in a cauldron and on "live fire". But now I repeated it at home, on an ordinary stove. It turned out - it turned out no worse.
  • So.
  • OSHI - BEKHI ... based on Stalik ...
  • Oshi - Uzbek lunch ... Behi - quince. Toli quince dinner, roofing felts lunch with quince ... But Oshi Behi. As the author of the recipe said, then it will be so.
  • First, the meat. This food belongs to Uzbek cuisine, which means it is mutton. It, of course, can be something else. BUT!!! I am a supporter of maintaining authenticity, therefore - lamb. Hind leg from an old lamb and ribs.
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  • We free the ribs from all sorts of films and other unnecessary layers and divide them into separate bone meat parts.
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  • The hind leg was cut into the actual meat and ... the bones will fit "for later." Shurpa or kharcho will be. In general, they will be useful for the broth ... the future. Although I note that you can immediately put in the broth, which will come in handy in the process of cooking oshi behi. I didn't. The lamb that I used is already fat, which means that ... in general, excess fat in this process will be inappropriate, it seems to me.
  • Let's add a bow. About a third of the volume of meat. More or less is possible. It all depends on taste. Several cloves of garlic. But again, it's a matter of taste.
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  • And ... of course, it is best to chop meat and stuff with knives, having achieved that very real minced meat. I used a meat grinder. True, I took the widest grill. To, therefore, make the minced meat rougher.
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  • Spice. Again, there are no restrictions. Neither in composition nor in quantity. It all depends on tastes and preferences. I took a tablespoon with a solid topped dry herb mixture. There is cilantro, parsley and dill. Different peas. Pieces of five. Zira a couple of teaspoons. And ground paprika teaspoon with top.
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  • I sent the peppers and cumin into the mortar.
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  • And without much fanaticism ... he destroyed all these peas and seeds.
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  • And all these fragrant crumbs and powders were sent to the mince.
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  • And then the minced meat must be kneaded very well. It is not easy to mix, but to knead very well. Even beat off a little. Then set aside the minced meat for an hour in a cold place. Let it brew.
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  • Quince. It is better to choose the larger one. With small and more fuss and ... in general, my opinion - it is better to take a large one. And, of course, no exotic imports. Only the one that came from Uzbekistan. How to choose? And you will understand by the aroma. The one that smells like the sun, the wind ... in general, quince, not plastic - and take that.
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  • Cut the fruit in half. Or into two parts, which should be approximately equal.
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  • Cut out the middle with all sorts of seeds and other tasteless skins.
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  • And then ... then you have to suffer if there is no special device. Quince is a very hard fruit. Picking with a teaspoon is very troublesome. I even wanted to go, start a winepress and ... but laziness won. Digging, scraping like this.
  • Scrub the pulp not very hard. Leave about five to seven millimeters at the walls and a little more on the bottom of whatever cup you get.
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  • Several carrots. Peel and cut like this. Not small and not very large. Mediocre.
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  • Cut the peppers into strips. That's about it. Although - this is also not important. Do not grind with cubes there, do not.And the rest is completely at your discretion.
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  • Well, everything seems to be ready.
  • I take ghee. Yes. This time we decided to give up fat tail fat. In order, therefore, not to weigh down what, in my opinion, is the most delicious in this food. Maybe I'm wrong. BUT!!! I like this "that" the most. And with ghee "from Freckles" this "that" will turn out to be the most delicious and ... in general, you will see for yourself, the time will come.
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  • Put this butter (seventy grams - maximum) in a saucepan. To the very bottom. We took a cast-iron, thick-bottomed and massive-walled pan.
  • On top of the pieces of butter, you need to put ribs, and then a layer of onions.
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  • Carrots. Also in a uniform layer.
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  • Then a layer of pepper and everything spoken from the middle of the quince. You don't look that these picks don't look very good. They will play a very significant role in the creation of "that-very", which I love very much.
  • You can also add tomatoes to the pan. Cut into circles, but I didn't. Why? But he didn't want to, that's all. I'm cooking. I want to put it, I want it, no… my business.
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  • And then we stuff, we stuff the minced meat into these same quince cups. Try to make it as tight as possible. And chopped greens on top. Little. BUT! It is necessary!
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  • And we put, only in one layer, stuffed quince in a pan.
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  • And then cover with a lid and set on fire. Strong first. Watch carefully. As it crumbles in the pan, we immediately make the smallest light. Which "barely". And we keep the pan on this light for an hour and a half. Or two. Until the quince reaches softness, and therefore to full readiness.
  • Remove the cover ... here it is - what a sight it is !!! I will keep silent about the aroma. For words cannot convey it. Well, there is no way to convey.
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  • See ... in the upper right corner. So yellow and golden? This is what is absolutely indescribable and delightful ... FAVORITE !!! This cannot be called broth. This is juice! Yes, this is a juice that has absorbed everything that has evaporated from quince, vegetables and meat and has absorbed the aromas of spices.
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  • The aroma emanating from this juice is completely indescribable. And the taste !!! Sourness of quince, moderate meat fat content (now it is clear why I did not use fat tail fat?) And, of course, vegetable juices. Such an interweaving ..., in general - it should be tried. Required.
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  • Angela to you at the meal !!!
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Elena Tim
N-dya ... And why did I get in here? ... I am sitting now, in the middle of the night I choke on saliva.
I have long wanted to cook a quince stuffed with lamb, but I was wondering whether to put it in the oven in the oven or stew it in a cauldron ... And the quince somehow did not come across, looking at which one could exclaim: "Here it is, that one!"
Ivanych, everything is very beautiful and tasty! And the pictures ...
Ivanych
Thank you. I did my best.
Elena Tim
I am sure it is! Moreover, the result is Ahoy!
Pavla
Ivanych, This is amazing!!!! And not only the prepared dish, but also the relish with which the process is described. Bravo!
kirch
And I have no words at all. Only exclamations and salivation. I love lamb - that's how I scream. We don't sell quince
Ivanych
kirch, this cannot be! Take a closer look at the stores!
forma 62
Oh, probably Uzbek quince can be bought only in Moscow ..... Teased, Oooo! I want a quince !!!
forma 62
A friend is going to Uzbekistan and asked what should I bring? I'll ask for quince now! Thank you, you submitted an idea !!!
Ivanych
And be sure to ask for spices. Just different. At least half a glass.
Elena Tim
forma 62,
Zira! Ask for a good Zira! Small, almost black. There is definitely no such thing in Russia.
forma 62
Zra is, mountainous, our Uzbek and there are spices. There is a lot of everything from Uzbekistan, no quince, yellow carrots and pashmak. There are many Uzbeks, they live on the streets. There is no patyrnon yet.
forma 62
I bought the Uzbek mountain spring Even in Tuapse !!!! Laughter, that's all. They keep it on the shelf, for connoisseurs, if you get into a conversation !!!
forma 62
Forgive Ivanitch. That I got in with quince and green. And there is no solid sign on the bodies, so I write without it!
Ivanych
I also like black zira more. But we have it in the markets.
Altyn
Wow-s-s-s! Wow!!!! What yummy! Definitely on the New Year's table !!! Thank you!!!
Ivanych
Health! Holiday greetings!

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