How to cook aza in Tartar in a pot
How to cook aza in Tartar in a pot
Azu is a delicious meat dish of Tatar cuisine, inwhich included a variety of vegetables and salted cucumbers. One of the oldest recipes for cooking Azu includes horse meat, but you can use lamb, pork or beef. By tradition, azu is cooked in a cauldron or a special cauldron, but at home you can use a pot.
Ingredients for azu in Tatar
Preparation of Azu in Tatar is not difficult, and you will please your relatives with a delicious original dish. You will need:
- 400 g of fat lamb;
- onions - 3 pcs .;
- Carrots - 1 piece;
- potatoes - 8 pcs .;
- salted cucumber - 6 pieces;
- 150 g of hard cheese;
- 2 tsp. tomato paste;
- 3 tbsp. l. mayonnaise;
- 3 tbsp. l. ketchup;
- 150 ml of water;
- spices - to taste;
- bay leaf - 2 pieces;
- salt, black pepper - to taste;
- vegetable oil (for frying).
Preparation of Azu in Tatar
Initially, allingredients for a delicious aza of lamb. Meat cut into small pieces and fry in a pan in a small amount of vegetable oil until golden brown. Also do not forget to salt a little and pepper the meat to your taste.
Meanwhile, pickled cucumbers cut into cubes or rub on a grater, then lay on slightly fried meat. Make the sauce: combine mayonnaise and ketchup and mix well.
Roast lamb, put into clay pots, top with sauce, then pepper, add bay leaf and any spices to taste.
Onion peel, chop in half rings, andcarrots on a small grater. In a frying pan fry onions and carrots with spices until golden brown. Then add this roast in the pots to the meat.
Wash potatoes, peel, cut largebrusochkami and fry in a pan about 7-10 minutes. To taste the potatoes can be sprinkled with pepper. Pour potatoes into pots and pour tomato paste diluted with boiled water.
Pots with a future aza in Tartar from mutton, close and send to the oven, heated to 200oC, for about 40 minutes.
Finished azu get out of the oven and sprinkle with grated cheese and fresh herbs. Azu in Tatar can be served directly in the pots or in a normal dish at your request.
