Lamb in Uzbek

First you need to prepare the meat. Wash lamb thoroughly under running water and pat dry with paper towels. Next, cut the meat into fairly large pieces. Take a suitable pan, fill it with water and put it on the stove, when the water boils, send the chopped lamb to the pan. Boil the meat until fully cooked until it becomes soft.

The next step is preparing the base for stewing meat. In a suitable frying pan, heat the vegetable oil and fry the onion and garlic in it until golden brown. Next, add flour to the fry and quickly and thoroughly mix lightly toasted. Pour in half a glass of broth. The base is ready.

Transfer the cooked meat to the pan, season with spices and simmer over medium heat for about 15 minutes. Cut the prunes into medium pieces, chop the nuts and add these ingredients to the pan with the meat. Continue simmering for at least 10 more minutes. The lamb is ready.

The meat is very tasty, soft and juicy. It is good to serve such dishes both for the festive table and on weekdays with any side dish.