Lamb Harcho in a Multicooker
Description
I prepare lamb harcho in a multicooker as follows. First, I chop the onion, garlic, cilantro, cut the lamb into pieces, and slice the hot pepper. I sauté the onion in the multicooker bowl until golden, then add the meat. After 10 minutes of frying, I add flour diluted with water and tomato paste. I pour in water and pomegranate juice, add crushed walnuts, rice, spices, and salt. I cook it in the "Soup" mode for one and a half hours. To the finished soup, I add garlic and fresh herbs. Let it sit for about 10 minutes, then ladle into bowls. Serve and enjoy.
Instructions
- 1
Step 1
Cut the lamb into pieces.
- 2
Step 2
Crush the walnuts with peppercorns in a mortar.
- 3
Step 3
Chop the onion.
- 4
Step 4
Wash and chop the coriander.
- 5
Step 5
Cut the hot pepper into thin rings.
- 6
Step 6
Finely chop the garlic.
- 7
Step 7
Sauté the onion in the multicooker bowl in vegetable oil. Use the "Frying" mode.
- 8
Step 8
Then add the meat and fry for another 10 minutes.
- 9
Step 9
Mix the flour with a small amount of water and add it to the meat, then a minute later add the tomato paste.
- 10
Step 10
Then pour in 2 liters of water, pomegranate juice, add rice, walnuts, chili pepper, bay leaf, and khmeli-suneli. Add salt.
- 11
Step 11
Turn on the "Soup" mode and cook for one and a half hours. Add garlic and herbs to the finished soup, then let it steep for about 10 minutes before serving.