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Uzbek   -   Kiimali Mashkichiri (Ground Meat, Mung Bean And Beet Stew)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 1 Large Beet -- Chopped
  • 5 Cups Chicken Broth
  • 1 Cup Mung Beans
  • 1 Pound Ground Beef Or Lamb
  • Salt And Pepper -- To Taste
  • Cayenne -- To Taste
  • 1 Cup Rice
  • 2 Tablespoons Cilantro -- Chopped
  • 2 Tablespoons Parsley -- Chopped
  • Red Wine Vinegar
Directions Saute onion in oil for 5 minutes. Add beets and broth. Bring to a boil and add mung beans. Cover and simmer for 25 minutes. Add rice and simmer for another 25 minutes. Add beef, salt, pepper and cayenne. Simmer until the meat is cooked. Sprinkle with cilantro and parsley. Serve with a dash of red wine vinegar.
Serves 4
Time to Make 0:00

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