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Mutton (commonly refered to as lamb in the west) is
ubiquitous in Uzbekistan. It's the preferred meat of
Central Asia and wherever you are it's hard to escape the
smell of fatty chunks of meat cooking in the open air.
Rice, noodles and naan bread are also important staples in
the Central Asian diet. Foods tend to be mildly seasoned and
are influenced by Chinese, Indian and Mediterranean cuisine.
Origins and history
Traditional recipes simply list 'meat' as an ingredient, because
in days of old there used to be only one kind of meat in Central
Asia, and that was mutton. These days beef, veal and poultry
are becoming more commonplace, but mutton will always have
a special place in the hearts and stomachs of the people.
The nomads of Central Asia embarked upon their long-standing
relationship with mutton more than 10,000 years ago, when
began to use sheep skin and wool for clothing, as well as
making a tasty meal from their flesh.
Sheep's head is a great delicacy in Central Asia,
and if you're staying in a local home don't be surprised if
it's served up in your honour. The sheep's eye is the best
bit, and is always reserved for the visitor. Even if the very
thought turns your stomach it would be incredibly rude to
refuse. You should at least try a nibble.
Serving suggestion
Locals usually buy a sheep at the market and slaughter it
themselves. Central Asian mutton is very fatty, and sheep's
value is gauged by weighing up the amount of fat on the animal's
haunches with your hands. The globules of fat wedged between
lumps of meat on the skewer are actually the tastiest part
of the meal, so if you're planning trip to Central Asia abandon
all hope of keeping cholesterol levels in check.
Prov and Shashlyk are favourite Uzbek mutton dishes:
Prov, also known as pilaff, is a mixture of
rice, onion, vegetables and mutton, all cooked up together
in large pot. It's a dish traditionally prepared by men, and
is often served to guests or on special occasions.
Shashlyk is a kebab of skewered lumps of meat served
with onion and bread.
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