Can I make this soup ahead of time?
Yes, you can prepare the soup base (lamb, broth, tomatoes) a day in advance. Add the rice, chickpeas, and dill when reheating.
LUNCH
Uzbek Lamb and Chickpea Soup with Dill and Yogurt (Mastava)
Warm and hearty, this traditional Uzbek Mastava soup features tender lamb, wholesome chickpeas, and aromatic dill, finished with a creamy yogurt swirl. It's a comforting and flavorful meal perfect for lunch.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add lamb cubes and brown on all sides for 8-10 minutes. Remove lamb and set aside.
02
Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, ground cumin, and ground coriander, cooking for 1 minute until fragrant.
03
Return the browned lamb to the pot. Stir in diced tomatoes, beef broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until lamb is tender.
04
Add rinsed chickpeas and long-grain rice to the pot. Increase heat to medium-low, cover, and continue to simmer for 20-25 minutes, or until the rice is cooked through and the soup has thickened slightly.
05
Stir in the chopped fresh dill. Taste and adjust seasoning if necessary.
06
Ladle the hot Mastava into bowls. Swirl 1-2 tablespoons of plain yogurt into each serving and garnish with additional fresh dill before serving.
About This Recipe
Warm and hearty, this traditional Uzbek Mastava soup features tender lamb, wholesome chickpeas, and aromatic dill, finished with a creamy yogurt swirl. It's a comforting and flavorful meal perfect for lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, brown the lamb in batches to avoid overcrowding the pot. Ensure the lamb is very tender before adding the rice and chickpeas, as they cook relatively quickly. A good quality beef broth makes a significant difference.
Easy Substitutions
Chicken or beef can be used instead of lamb. For a vegetarian version, omit the lamb and use vegetable broth, adding extra vegetables like carrots and potatoes. Fresh cilantro can replace dill for a different aromatic profile.
Storage & Reheating
Store leftover Mastava in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick. Yogurt should be added fresh upon reheating.
Serving Suggestions
Serve with warm, crusty bread for dipping. A side of thinly sliced radishes or a simple cucumber salad can add a refreshing crunch. Enjoy as a comforting lunch or a light dinner.
Common Mistakes
Overcooking the rice can make the soup mushy; add it only after the lamb is tender. Not browning the lamb sufficiently will result in less depth of flavor. Forgetting the yogurt at the end, as it's crucial for the authentic taste and creamy texture. Not rinsing the rice can lead to excess starch and a gummy texture.
Frequently Asked Questions
What kind of lamb is best?
Boneless lamb shoulder or leg is ideal for its tenderness and flavor after slow cooking.
Can I use dried chickpeas?
Yes, soak 1 cup of dried chickpeas overnight, then cook them until tender before adding to the soup in step
4.
Is this soup spicy?
No, it's not typically spicy. The spices used are for aroma and warmth, not heat. You can add a pinch of red pepper flakes if you prefer a kick.
MORE TO KNOW
Mastava is a staple in Uzbek cuisine, often considered a hearty soup or a light stew. The key to its authentic flavor lies in the slow simmering of the lamb, allowing it to become incredibly tender and infuse the broth with its rich taste. The addition of rice not only thickens the soup but also makes it a more substantial meal. The fresh dill and creamy yogurt are essential finishing touches, providing a bright, tangy contrast to the savory base. Don't skip the final swirl of yogurt; it truly elevates the dish.
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