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Lamb kharcho in a cauldron

0
1503
Kitchen Georgian
Calorie content 43.2 kcal
Portions 8 port.
Cooking time 160 minutes
Proteins * 1.6 gr.
Fats * 1.6 gr.
Carbohydrates* 7.7 g
* per 100 gr. product
Lamb kharcho in a cauldron
Content

I would like to offer my favorite recipe for an appetizing kharcho made from lamb in a cauldron. Kharcho can be cooked both on the stove and over the fire. This time I will cook over the fire. The smell of a fire will give a hot dish an unforgettable aroma. Try to cook kharcho and your family will have an unforgettable experience.

Ingredients

Cooking process

step 1 out of 16
First of all, prepare all the necessary ingredients for making lamb kharcho in a cauldron. And also make a fire in advance.
step 2 out of 16
Wash the lamb thoroughly, put it in a cauldron. Fill with cold water so that the meat is completely covered with water.
step 3 out of 16
Put the cauldron on the fire, bring to a boil, periodically removing the formed foam with a slotted spoon. Season with salt, cover the cauldron, and cook the lamb until tender, about 1-1.5 hours.
step 4 out of 16
Wash sour plums well, dry them, and then peel them off.
step 5 out of 16
Carefully remove the cooked lamb from the broth, cool, separate from the seeds and cut into medium-sized pieces.
step 6 out of 16
Send chopped lamb, peeled and chopped plums, and tomato paste in the required amount to the cauldron. Bring to a boil and cook for 5-10 minutes, stirring occasionally.
step 7 out of 16
Wash and peel the carrots, then cut into small cubes. Put it in a cauldron.
step 8 out of 16
Peel the onions, rinse and cut into thin half rings.
step 9 out of 16
Send the chopped onions to the cauldron and simmer over low heat for 20-25 minutes.
step 10 out of 16
Peel the garlic, rinse in water, and then chop with a sharp knife or pass through a press.
step 11 out of 16
Sort the walnuts thoroughly so that the shell does not fall, rinse in water and then pat dry on a kitchen or paper towel. Grind the dried walnuts until smooth using a mortar or rolling pin. You can also use a coffee grinder or blender.
step 12 out of 16
Combine chopped garlic with chopped walnuts.
step 13 out of 16
Rinse the required amount of rice thoroughly several times, and then put in a cauldron, salt, bring to a boil, and then cook for about 15 minutes.
step 14 out of 16
Then add your favorite spices. I added red pepper, suneli hops, coriander, dry garlic, and chopped garlic with chopped walnuts. Salt. Mix well. Bring to a boil.
step 15 out of 16
Rinse the greens in cool water, shake off excess moisture and chop with a sharp knife, add to the kharcho.Then bring to a boil and immediately remove from heat, let the dish infuse for 15 minutes. It is best to use cilantro or parsley.
step 16 out of 16
Serve hot flavored lamb kharcho cooked in a cauldron in portions.

Bon Appetit!

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