If you cook in a simple, folk way, then both peas and meat are cooked together, in one pan. This is how this soup has always been cooked and everything turned out great. Previously, it turned out great, because even in Azerbaijan, not so long ago, sheep were raised up to 30-40 kg of net weight. And now, in Moscow and Azerbaijan, a ram weighing more than 20 kilograms is rarely found. What's the matter? Yes, the fact is that the market situation has changed - the fashion for shish kebab dictates the demand for young lamb, in fact, lamb.
So, if you cook peas with lamb, then the lamb will turn into a dry rag during the time the peas are cooked.
Yes Yes! This mature meat from adult animals becomes more tender and juicier with increasing cooking time, and young meat dries out (oddly enough to pronounce this word when talking about soup), loses its structure, crumbles into fibers.
Well, what to do?
And here's what: to make the peas soft, it is better to cook at an elevated temperature. An increased boiling point is only possible in a pressure cooker, by increasing the pressure inside the pot. And in order for the lamb to remain juicy, it is better to cook it at a low temperature, in fact, without bringing it to a boil. This can be achieved in low-temperature cookers (google for sous-vide) or ... just put the pan on the divider and adjust the boil.
Look, after an hour of such cooking, the ribs are exposed, therefore, the meat is almost ready!
Well, combine it with ready-made peas, for thirty to forty minutes of joint cooking, the peas will have time to acquire a special, "bozbash" taste.
Otherwise, everything is as in the classic recipe. The bow is laid from the very beginning, as soon as the foam leaves. And the onion should certainly be cut, and since we cook faster than usual and at a lower temperature, then the onion should be cut as thin as possible.
Is the lamb young? Lamb? Well, let the potatoes be young - now you can buy them all year round, good, the Earth is round.
Ten minutes after lowering the potatoes, add the alcha (al-bukhara is better). It is important not to overdo it with al-bukhara - it gives the soup a noticeable sourness. Let's just say that a couple of al-Bukhara is equal in acid to one good, summer, ripe tomato. So keep this in mind if you have neither cherry plum nor al-Bukhara, but only tomatoes. Small tomatoes can also be used in bozbash, only they will need to be lowered before the potatoes for ten to fifteen minutes, and even better whole, one per serving.
And about five minutes before the potatoes are ready, add saffron infusion to the soup.
Do you know what real saffron does to food? This simple, from what was at hand, soup suddenly becomes a festive dish that is not ashamed to be served to guests.
When serving bozbash to guests, put sumac and dried mint on the table, do not forget about fresh herbs, pita bread and a glass of fruit vodka.
Bon appetit, dear comrades.
Kourma-bozbash is a traditional Azerbaijani dish that has its roots in those times when meat was prepared for the winter in the form of kourma - fried and drenched meat, which was stored in jugs and skins. In those days, instead of modern potatoes, chestnuts were used, and instead of today's very tasty tomatoes, they used al-bukhara - sour plums.
But much has remained unchanged. If you cook kourma-bozbash not from meat prepared in the form of kourma, then you need to take lamb, such parts as brisket, shoulder, neck, cut and chop into pieces of about 30 grams and fry in melted butter along with onions. However, if the meat is very young, literally lamb, then it is better to calmly fry the onion first, and then add the meat.
Transfer the fried meat with onions to a saucepan, add two to two and a half liters of water for each kilogram of meat and cook for up to two hours, with the addition of peas, chestnuts, al-bukhara or potatoes and tomatoes. Bozbash is seasoned only with saffron, and if there is no saffron, then nothing needs to be added.
If there is no al-Bukhara, then in the market, from merchants from Azerbaijan, you should ask for cherry plum sauce for barbecue and add this sauce to the broth.
Bozbash can be served both as a first course and as a second course - that is, soup separately, and meat and potatoes separately.
Dry mint is offered with the soup, and sumac is also to taste.
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