Harcho with lamb
Description
Perfect for lunch. I'd like to point out that you can cook this soup not only on the stovetop but also in a multicooker, if you're lucky enough to own one. The amount of spices, herbs, and nuts depends on your personal taste preferences. Harcho is a wonderful idea for a hearty, satisfying lunch, so this recipe is definitely worth saving. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash the meat thoroughly and peel the vegetables for the broth. Place everything in a pot, pour in water, and put on the heat. After boiling, remove the foam, reduce the heat, and simmer for about two hours until the meat is cooked.
- 2
Step 2
2. Finely chop the onion and garlic and sauté in vegetable oil until golden brown.
- 3
Step 3
3. Combine the spices and crush them in a mortar.
- 4
Step 4
4. Add some spices, grated carrots, and a couple of tablespoons of tomato sauce (or a couple of peeled and chopped tomatoes).
- 5
Step 5
5. Canned tomatoes are straightforward, but fresh ones require a bit more work. Blanch them in boiling water, peel off the skin, then finely chop and place in a pan for a couple of minutes.
- 6
Step 6
6. Rinse the rice several times under running water.
- 7
Step 7
7. Place the tomatoes, rice, and broth into a saucepan. Bring to a boil, season with salt and add spices. Simmer over low heat for about 10–12 minutes.
- 8
Step 8
8. The meat can be served in portions on a plate or placed in a common pot.
- 9
Step 9
9. Pour the "Tkemali" sauce into the harcho, add the crushed walnuts, and cook for another 5 minutes. Then remove from heat and let it sit, covered, for half an hour. Before serving, garnish with fresh cilantro or parsley.