Lamb Kharcho
⏳ Time
40 minutes + 3 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Rack of Lamb - 15.9 oz
- Boneless Lamb Leg - 17.6 oz
- Crushed Tomatoes in Their Own Juice - 3.5 oz
- Water - 2 qt
- Passata Tomato Sauce - 1.6 oz
- Onion - 8.8 oz
- Carrot - 5.3 oz
- Jasmine Rice - 1.4 oz
- Walnuts - 1.1 oz
- Adjika - 0.3 oz
- Cilantro - 0.7 oz
- Basil - 0.1 oz
- Garlic - 0.7 oz
- Vegetable Oil - 0 fl oz
- Khmeli-suneli - to taste
- Sugar - to taste
- Salt - to taste
Step by Step guide
Step 1
Broth. Thoroughly wash all the vegetables. Place the lamb bones, carrots, onions (150 g), and garlic in a pot and cover with water. Cut the lamb meat into large cubes and add it to the broth. Simmer gently for 3 hours, periodically skimming off the foam. The broth is ready.
Step 2
Finely chop the onion and sauté it in vegetable oil until golden brown. Add ground nuts, chopped cilantro, and basil, and sauté for 40 seconds. Then add tomato paste, adjika, and tomatoes in their own juice, and simmer for another 4 minutes.
Step 3
Remove the lamb meat from the broth and add it to the mixture. Strain the remaining broth and add it to the dish as well. Season with salt, sugar, and khmeli-suneli to taste.
Step 4
Add rice to the soup, bring to a boil, and cook for an additional 4 minutes. Then, let it sit for 15 minutes.
Step 5
Garnish the dish with cilantro.
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