Homemade Harcho
Description
The recipe won't take much time. To prepare homemade harcho, I use a good piece of lamb, although you can confidently use beef, veal, or pork as well. It's just that lamb, as we know, has a specific aroma that not everyone likes. I also add plenty of garlic. As for tkemali, I often replace it with my own sauce: adjika plus tomato paste and thick pomegranate sauce—narsharab. For Georgian cuisine, it's very important to add plenty of khmeli-suneli, cilantro, and spices and herbs in general. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
We'll start cooking the broth. Meanwhile, let's prepare the vegetables. Chop the onion and carrots.
- 2
Step 2
Let's make a sauté.
- 3
Step 3
Add tomatoes, spices, and tkemali sauce to the sauté, mix well and fry for another 5-7 minutes.
- 4
Step 4
Remove the meat from the broth and cut it into pieces.
- 5
Step 5
Strain the broth.
- 6
Step 6
Place the broth back on the heat, add the potatoes, then the rice, sautéed vegetables, and also minced garlic and herbs. I don't add nuts, my family doesn't like them.
- 7
Step 7
Cook the harcho at home until the rice is done. Serve it hot right away.