- 1 kg meat, trimmed clean
- one bouillon cube (chicken)
- 1 kg uzbek tomatoes (really, go to the market, don't waste your time at Billa)
- 1 onion, chopped coarsely
- 1 head garlic, chopped coarsely
- asofoetedia
- cayenne pepper
- paprika
- 1 fistfull кинза
- 1 fistfull петрушка
Cut meat into blocks about 2-3 cm, lay in pan, put in to roast. take out as soon as they are just starting to colour a bit on top. the insides will still be raw. this is what you want.
Put garlic and onion in oil in a pan, sautee over low heat until onion is almost translucent. add one dash asofoetedia (no more), and one long dash cayenne pepper. continue to sautee until translucent onion.
In the meantime chop the tomatoes coarsely. when onion is translucent, add tomatoes and turn up the heat until they lightly boil. cook until the tomatoes lose their form.
Add one boillon cube (chicken). dissolve.
Chop the meat into small cubes about 1cm (while the cube dissolves). add to the tomatoes, make sure that the meat is covered by the tomatoes
Add several long dashes of paprika, stir
Chop the parsley coarsely, add to the mix.
Chop the kinza coarsely, add to the mix.
Reduce, salt to taste.