Title: Uzbekistan Recipes
Categories: Russian Lamb
Yield: 4 Servings

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Pakhtakor salad: Take 300 g of boiled meat, 2-3 bunches of horseradish, 1/2 cup mayonnaise, 2 eggs, salt to taste and 2 cucumbers for garnish. Boil the meat and cut it into long strips. Cut the horseradish into cubes. Slice up hard boiled eggs. Mix and salt ingredients to taste. Pile in a vessel and pour over the mayonnaise. Place on a plate and garnish the salad with eggs, cucumber and meat.

Samarkand lamb: Take 500 g of lamb, garlic, red cabbage, turnip, kohlrabi, rutabaga, and vinegar marinated tomatoes. Wash the meat and cut into average size serving pieces. Salt them and fry in a pan, or tandoor. Before final roasting, sift over meat 1 tablespoon of flour. Place meat in a casserole dish, add tomatoes, and pour over 2 cups of meat broth; then to the oven where it will stew for 1.5 hours over a low heat. Serve with pickled and fresh vegetables.

Shashlyk: Take 500 g of lamb, 2 onions, 10 g of green onion, 20 g of tomatoes and cucumbers, 1/2 lemon, 1-tablespoon vinegar, 1 tablespoon butter and 1/2 teaspoon black pepper. Wash and cut the lamb into 1" cubes, place in a large pan and add salt, pepper, sliced onions, vinegar, 1 tsp. Lemon and /or lime juice (100 g potato vodka optional) and mix. Place pan, covered, in refrigerator for 2-3 hours or overnight. Skewer the lamb on spits, alternating them with sliced onions. Brown the shashlyk on hot charcoals and turn frequently for 15-20 minutes so the lamb is evenly done. Before serving, place shashlyk (with or without spits) on a plate and pour oil (melted butter) and chopped green onions over lamb. Serve with cucumbers, sliced lemons and sliced tomatoes.

"Mantis" (pronounced "mhan-teas") in broth: Take 300 g of wheat flour, 2 eggs, 80 g water, 4 g of salt, 200 g onion, 50 g of smelt lard (anchovy paste if you can't find smelt lard), 1 g black pepper, 10 g oil to grease a bowl, 800 g of minced lamb meat filling: 80 g of lard, 42 g of black pepper, 350 g of onion, 152 g of salt, 30 g of green onion garnish. Preparation of filling: mince loin of lamb, add eggs, lard, onion, salt, pepper and green onion and thoroughly mix. Prepare dough from flour, water, eggs and salt. After 30-40 minutes, roll it into thin, flat layers (about 50 g) and place filling on each layer, then roll the filling into the ready made "manti". Grease a bowl with oil and place "mantis" side by side and steam for 35 minutes. Place cooked "mantis" in meat broth and garnish with chopped green onion. From: Dan Ceppa Date: 28 Mar 98

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