MastavaRice and Lamb Soup

Name: Mastava (Rice and Lamb Soup)
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Uzbekistan
Ingredients: 450 g Lamb Shoulder (cut into small pieces); 25 ml Sunflower Oil; 180 g Onion (finely chopped); 150 g Carrot (cut into small pieces); 220 g Tomato (chopped); 140 g White Rice (rinsed); 1600 ml Water; 3 g Cumin Seeds; 2 g Black Pepper (coarsely ground); 9 g Salt; 160 g Plain Yogurt

A tomato-based Uzbek soup with lamb, rice, carrots, and warming spices, served with yogurt. Mastava varies in thickness and seasoning.

Prep

20m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

565kcal

Calories

25g

Protein

34g

Fat

40g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

450g
Lamb Shoulder (cut into small pieces)
25ml
Sunflower Oil
180g
Onion (finely chopped)
150g
Carrot (cut into small pieces)
220g
Tomato (chopped)
140g
White Rice (rinsed)
1.6l
Water
3g
Cumin Seeds
2g
Black Pepper (coarsely ground)
9g
Salt

Serving

160g
Plain Yogurt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the sunflower oil in a pot over medium heat. Add the onion and cook until soft.
02
Add the lamb shoulder and cook until it loses its raw color, then stir in the carrot.
03
Add the tomato, cumin seeds, black pepper, and salt, and cook until the tomatoes begin to break down.
04
Pour in the water, bring to a simmer, and cook until the lamb is tender.
05
Stir in the white rice and continue cooking until the rice is soft and the soup has thickened slightly.
06
Ladle the soup into bowls and finish each bowl with plain yogurt.

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