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Lamb kharcho with tomato paste and rice

0
1458
Kitchen Georgian
Calorie content 41 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 2 gr.
Fats * 3.4 gr.
Carbohydrates* 7.7 g
* per 100 gr. product
Lamb kharcho with tomato paste and rice
Content

If you like unusual soups, I want to offer a wonderful recipe for thick kharcho made from lamb using tomato paste and rice. A hot dish turns out to be bright, aromatic and quite rich. A great option for a delicious family lunch.

Ingredients

Cooking process

step 1 out of 14
Wash the lamb thoroughly, put in a deep saucepan with a thick bottom. Fill with cold water. Put the saucepan on moderate heat and bring to a boil, periodically removing the resulting foam with a slotted spoon. Then reduce heat and cook the lamb until cooked for about 1-1.5 hours.
step 2 out of 14
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.
step 3 out of 14
Then add tomatoes in your own juice, tkemali and tomato paste. Stir and cook over low heat until thickened.
step 4 out of 14
Then add your favorite spices. I added red pepper, ground paprika, black pepper and salt. Mix well.
step 5 out of 14
When the lamb is completely cooked, carefully remove it from the boiling broth, cool slightly and separate from the bones. Then cut into medium sized pieces and add to the cooked fry.
step 6 out of 14
Peel the garlic, rinse in water, and then chop with a sharp knife or pass through a press into a frying pan with the contents. Mix thoroughly.
step 7 out of 14
Rinse the required amount of rice thoroughly under running water several times, and then put in the meat broth, salt, bring to a boil, and then reduce the heat and cook for about 20 minutes. If necessary, strain the broth through a fine sieve.
step 8 out of 14
Sort the walnuts thoroughly so that the shell does not fall, rinse in water and then pat dry on a kitchen or paper towel.
step 9 out of 14
Gently transfer the cooked lamb roast into a saucepan with rice.
step 10 out of 14
Stir the kharcho thoroughly.
step 11 out of 14
Grind the dried walnuts until smooth with a rolling pin. You can also use a coffee grinder or blender.
step 12 out of 14
Put chopped walnuts in kharcho, mix well and cook for another 10 minutes. Add bay leaves.
step 13 out of 14
Rinse the greens in cool water, shake off excess moisture and chop with a sharp knife, add to the kharcho. Then turn off the heat and let the dish infuse for 15 minutes.It is best to use cilantro or parsley.
step 14 out of 14
Serve hot flavored lamb kharcho soup with tomato paste and rice in portions.

Bon Appetit!

 

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