The mutton kharcho recipe has long left the borders of Central Asia. This dish is prepared in all the republics of the former Union, and is also loved in Europe and even in America. This soup is a truly delicious and satisfying dish, which can quite adequately suit even the festive menu. Making lamb kharcho is not an easy task, but you can learn everything if you wish.
Choosing Products
Recipe for lamb kharcho requires careful selection of ingredients. And this applies not only to young tender lamb, but also to spices, herbs, seasonings. Georgian cuisine is replete with tastes and aromas, so for our kharcho we will definitely take a bunch of fresh herbs and a pinch of a variety of oriental spices. We will also strictly apply to vegetables - only the freshest, ripe, tasty!
Ingredients for making lamb kharcho soup :
1. Lamb - a half-kilogram piece on the bone.
2. Rice - about a quarter of a glass.
3. Onions - 2-3 medium dense onions.
4. Garlic - 2-3 cloves larger.
5. Tomatoes - about a pound.
6. The salt.
7. Pepper peas.
8. Fresh herbs (parsley, basil, dill, cilantro).
9. Bay leaf.
10. Vegetable oil for frying.
Lamb Kharcho. Step by step recipe
Step 1. Preparation of the broth base
First you need to wash and chop the lamb meat. To do this, carefully cut the lamb into small pieces across the fibers. We spread it in a two-liter pan, fill it with water, put it on a small fire to stew. This mutton kharcho recipe requires one very important rule: all pop-up foam should be removed immediately. Otherwise, it will dissolve in the broth, which will negatively affect the taste and appearance of the finished dish.
Step 2. Cooking the roast
While the meat broth is being cooked, peel and cut the onion. We chop the carrots with cubes. On fire , preheat a frying pan or a cast-iron wok, after pouring oil into it. As soon as it is heated, put vegetables in it. It is necessary to fry for a long time, until golden brown. After frying, onions and carrots should be slightly extinguished with a couple of tablespoons of broth. At this time, wash the tomatoes, scald them with boiling water. Remove the skin, cut the pulp. We send to the onion with the broth. Stew under the lid for at least another 10 minutes.
Step 3. Cook the lamb kharcho
In boiling broth, load the finished frying. As soon as it boils again, we immediately pour the washed rice into it. Reduce the gas, set to stew.
Step 4. Spices and Herbs
Finely chop the greens, prepare the spices: barberry, dried tomatoes, saffron, cardamom, crushed garlic, paprika, peppers. Almost any spicy and spicy spices perfectly complement this recipe. Lamb kharcho should be slightly infused under the lid before serving.
Serving dishes on the table
Before you get to the table, kharcho soup must be infused under the lid for at least an hour. It is customary to serve it with pita bread or shoti, but other varieties of bread, for example, from whole grain, bran, rye flour, are also great for it. In some areas of Georgia, crushed or finely chopped walnuts are added to the kharch. And besides lamb, you can use meat of veal, chicken or turkey.