Dish Of The Week: Mashkhurda (Машхурда) From Uzbekistan

Submitted by: Essen 2 months ago in Lifestyle

This dish comes from Uzbekistan. I find it really filling and homey and, at the same time, exotic. Mash is the word for mung beans in many languages. Due to linguistic differences, it is pronounced many different ways. One tip: Soak the mung beans a couple of hours beforehand to make the cooking time shorter.

Watching someone prepare a dish is always a great help. Here is a video of a Russian man preparing mashkhurda in an entertaining manner.

300 g mutton or beef, cut into small pieces
100 g or 7 tablespoons vegetable oil
1 1/2 cup rice
1 cup mung beans
2 onions, chopped
2 cloves garlic
1 carrot, chopped
2-3 tomatoes, chopped
1 tablespoon tomato paste
1/2 bunch (1/2 oz) fresh coriander
green onion
Fresh ginger (if desired)
salt and spices (such as pepper, chili, and paprika) to taste

Brown the meat pieces in hot vegetable oil, then add them to a large pot. Add onions, tomatoes, and carrots. Sauté a few minutes, then add water and spices. Before the water boils, add cleaned and washed mung beans. When mung beans are soft, add rice and cook another 20-25 minutes. In the final 5-10 minutes, add salt and spices. To serve, top with yogurt or sour cream and garnish with chopped greens and freshly ground black pepper.
There are 23 comments:
Male 295
I really want to try mutton, but I've never seen it for sale.
Male 2,345
elgabalo The fat under the skin of an adult sheep has a taste that can permeate the whole animal and that puts most people off. There are breeds that taste better than others, but they can be a pain to raise, and there is a lot of disagreement about which is really best.
No matter what the breed, the taste of the meat depends on how they are slaughtered. There used to be a guy here in Southern Oregon who was expert at getting the meat without the taste. When he died, the skill died with him.
What's available here now is 'lamb' that's actually yearling, but doesn't yet have the 'sheepy' taste. Since they call it 'lamb', and since they had to feed and house them an extra year, they aren't cheap. A whole lamb will cost $350 to $600, and you get what you pay for.
Male 295
semichisam01 I figured the muttony taste was part of the appeal (for some, granted), and I'd be pretty disappointed if it did taste as mild as beef or lamb. But then again, things like haggis pique my interest, so I might be the odd one.
Male 2,345
elgabalo "I figured the muttony taste was part of the appeal"
I like different meat to taste different. Muttony is fine, but it can be overpowering. The guy in the Applegate Valley who used to supply me said the trick is to get that layer of fat off with the skin and fast. He could skin them as fast as an Australian sheep shearer could shear them.