Tashkent Salad with Lamb
Salads • Uzbek
Description
Tashkent Salad with Lamb
Ingredients
- Cilantro 0 oz
- Cotton Oil 0 fl oz
- Margilan Radish 10 oz
- Walnuts 5 oz
- Chocolate eggs 2 pieces
- Mayonnaise 5 oz
- Scallions 0 oz
- Wheat Flour 0 oz
- Quail Egg 10 pieces
- Narshehab sauce 0 fl oz
- Salt 0 oz
- Vegetable Oil 10 fl oz
- Ground Black Pepper 0 oz
- Lamb 15 oz
- Onion 10 oz
- Ground Cumin 0 oz
Step-by-Step Guide
Step 1
Boil or roast young lamb or mutton leg (hind leg) as a large piece, cool it down, and cut into thin strips.
Step 2
While the meat is cooking, prepare the fried onions.
Step 3
For this, cut the center of the onion into rings about 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.
Step 4
Sauté the remaining onion in cottonseed oil.
Step 5
Cut the Margilan radish (green) into thin julienne strips (no grating!!!), rinse in ice water, and dry.
Step 6
Mix everything with the sautéed onion, grated walnuts, chopped boiled chicken eggs, and quality homemade thick mayonnaise.
Step 7
Season with salt to taste, freshly ground pepper, and grated cumin.
Step 8
Place the resulting mixture into portion molds (ring, etc.), and arrange in the center of each serving plate.
Step 9
When serving, sprinkle with grated walnuts, garnish with fried onions (fried onions are a must!!!), quail eggs, green onions, cilantro, and narsharab...
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