Main course

Moshkichiri

A thick Uzbek mung-bean and rice porridge with lamb, carrot, onion, and cumin.

What you’ll need

• mung beans: 400 g
• rice: 350 g
• lamb: 600 g
• carrots: 300 g
• onion: 220 g
• vegetable oil: 70 ml
• water: 2200 ml
• cumin seeds: 5 g
• salt: 14 g

How to make it

1. Sort and rinse the mung beans and rinse the rice separately. Cut the lamb into 2-3 cm cubes, finely dice the onion, and julienne the carrot.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.