Entree: Tajikistan – Northern Culinary Region – Мастава ➤ Mastava (Hearty Tajik rice-and-meat soup-stew with vegetables and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (450 g) lamb shoulder, boneless, cut into 1/2-inch (1 cm) pieces
- 4 tbsp (60 ml) vegetable oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 medium carrots, diced, about 8 oz (225 g)
- 1 cup (170 g) long-grain rice, rinsed
- 2 cups (480 ml) beef or lamb stock
- 2 cups (480 ml) water
- 1 cup (160 g) winter squash or pumpkin, diced
- 2 tbsp (30 ml) tomato paste
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat until shimmering. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
2. Add the chopped onion to the pot and cook until soft and translucent, about 6 minutes. Stir in the carrots and squash and cook 4–5 minutes more.
3. Return the browned lamb to the pot. Stir in the tomato paste, minced garlic, cumin, coriander, black pepper, and bay leaf; cook 1–2 minutes until fragrant.
4. Add the rinsed rice, stock, and water. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 25–30 minutes, stirring occasionally, until rice and vegetables are tender and the broth has thickened to a stew-like consistency.
5. Taste and season with salt and lemon juice if using. Remove the bay leaf and stir in chopped cilantro or parsley just before serving.
6. Serve hot in deep bowls; Mastava is traditionally accompanied by flatbread or plain yogurt if desired.