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Lamb kharcho with pearl barley classic

0
1551
Kitchen Georgian
Calorie content 37.8 kcal
Portions 8 port.
Cooking time 115 minutes
Proteins * 1.7 gr.
Fats * 2.3 gr.
Carbohydrates* 6.9 gr.
* per 100 gr. product
Lamb kharcho with pearl barley classic
Content

I want to share an unusual recipe for kharcho made with lamb and pearl barley. The dish turns out to be hearty and is perfect as a first meal for a family dinner. The process of making kharcho is quite long, but the result is worth it.

Ingredients

Cooking process

step 1 out of 8
Wash the lamb thoroughly, pat dry with paper towels. Preheat a deep frying pan, add a little vegetable oil, put the prepared lamb and fry over high heat until golden brown on all sides.
step 2 out of 8
Place the fried lamb in a deep saucepan. Pour in pre-prepared boiling water. Put on medium heat and bring to a boil, periodically skimming off the resulting foam with a slotted spoon or fine sieve. Then reduce heat and cook the lamb until cooked for about 40-50 minutes.
step 3 out of 8
Wash the potatoes well, peel them with a vegetable peeler, cut them into large wedges, or whatever you like. When the lamb is almost cooked, place the chopped potatoes in a saucepan.
step 4 out of 8
Wash the carrots well, peel them with a vegetable peeler, cut one carrot into large strips and put in a saucepan.
step 5 out of 8
Peel the onions, rinse and cut into small cubes. Heat the pan well over high heat, add a little vegetable oil, put the chopped onions and fry until softened, stirring occasionally. Grate the second carrot and add to the fried onion.
step 6 out of 8
Then add the tomato paste to the pan. Peel the garlic, rinse, and then chop with a sharp knife or pass through a press into a frying pan with the contents. Stir and cook over low heat until thickened. Then transfer the frying to a saucepan and mix well
step 7 out of 8
Rinse the required amount of pearl barley and soak in boiling water in advance, drain and put in kharcho, salt, add black and red ground pepper, bring to a boil, reduce heat and cook for 25-30 minutes. Rinse the parsley in cool water, shake off excess moisture and chop with a knife, add to the kharcho. Then turn off the heat and let the dish infuse for 15 minutes.
step 8 out of 8
Serve the unusual rich lamb kharcho soup with barley on the table in portions.

Bon Appetit!

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