Lamb Chikhirtma
Description
The recipe won't take much time. A delicious Georgian soup that personally reminds me more of French-origin soups. It's so delicate that it's hard to believe it's a traditional Georgian dish—after all, Georgians usually love adding plenty of spices to their food. So, here is the recipe for lamb chikhirtma. 1. Wash the lamb and cut it into small pieces. Place it in a pot, cover with water, and simmer until the meat is tender to make broth. You may add a carrot and a piece of celery root to the broth, which will be discarded later. 2. Peel the onion, dice it finely, and sauté in vegetable oil. 3. When the onion turns slightly golden, sprinkle flour over it and fry for 1–1.5 minutes. 4. Add a cup of broth to the skillet with the onion and flour, stirring thoroughly to avoid lumps. Bring the mixture to a boil, then remove from heat. 5. Remove the cooked meat from the broth and add the skillet mixture, saffron, salt, and pepper to the pot. Let it simmer for just about a minute. 6. Beat the eggs with vinegar or lemon juice, then slowly pour the mixture into the boiling broth in a thin stream, constantly stirring. As soon as the soup boils again, remove it from the heat. When serving, place a piece of meat in each bowl and sprinkle with chopped fresh herbs.