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300–500 g minced meat (beef and pork)
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1 onion
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1 garlic clove
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1 carrot
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1 celery stalk
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1 bell pepper
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2 litres beef stock
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1 tablespoon tomato paste
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Dried porcini mushrooms
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A handful of grated hard cheese
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300 g pearl barley
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Coriander
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Cumin
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Salt
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PLOV.LT universal Uzbek spice mix
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Fresh parsley
Ingredients
Recipe
- Before cooking, rinse the pearl barley and soak it in water for one hour (use 1 part barley to 7 parts water). Prepare the Kamado BONO grill for direct cooking: light the charcoal, place the stainless steel cooking grate, and wait until the temperature rises to 140°C. Adjust the top and bottom air vents to maintain a steady temperature.
- Chop the vegetables and sauté them in a little fat in a pot. Then add the minced meat and fry it, seasoning with spices and adding the mushrooms. Stir a tablespoon of tomato paste into the stock and simmer for about 20 minutes.
- Next, add the soaked barley and cook slowly for about 70 minutes.
- When cooked, stir in a good handful of hard cheese and season with chopped parsley.
