Lamb Chikhirtma

Soups | Georgian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lamb Chikhirtma

Ingredients

Malt Vinegar - 2 tablespoons
Onion - 2 pieces
Lamb - 17.6 oz
Wheat Flour - 1 tablespoon
Chicken Egg - 2 pieces
Vegetable Oil - 1 tablespoon
Saffron - ½ teaspoon
Cilantro - to taste
Salt - to taste
Green peppercorns - to taste

Step by Step guide

Step 1

Rinse the lamb with cold water, cut into small pieces (about 3-4 pieces per serving), place in a pot and bring to a boil, skimming off any foam that rises to the surface. Remove the cooked lamb from the pot and strain the broth through cheesecloth or a fine sieve.

Step 2

Finely chop the onion and sauté it in oil, sprinkle with flour, mix, and sauté again. After that, add the cooked lamb and sautéed onion with flour to the strained broth, add saffron, salt, pepper, and bring to a boil.

Step 3

Separately, bring the light grape vinegar to a boil and pour it into the soup, bringing it to a boil again, after which remove the pot from the heat.

Step 4

Before serving, beat the egg yolks in a separate bowl, mix with a small amount of broth, pour into the soup, stir, and warm it up without bringing it to a boil (to prevent the yolks from curdling), and then sprinkle the soup with cilantro.