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Title: Myasnoya Kharcho (Lamb, Herbs, & Rice Soup)
Categories: Lamb Jewish Sephardic Georgian Soup
Yield: 1 Servings
| 1 | lb | Lamb shank, cut into 2-in pieces, bone included |
| 3 | md | (1-1/2 cup) onions, chopped |
| 9 | c | Water |
| 1 | c | Raw rice, well-rinsed |
| 1/4 | ts | Black pepper |
| 1 | Whole fresh jalapeno or serrano chili | |
| 3 | tb | Tomato paste |
| 3 | Cloves garlic,put thru press or mashed in mortar | |
| 1 | ts | Salt, or to taste |
| 1/4 | c | Fresh coriander, chopped |
| 1/4 | c | Flat-leaf Italian parsley, chopped |
| 1/4 | c | Fresh dill, chopped |
This is a lamb-flavored thick, substantial soup with emphasis on herbs.
1. Put lamb in a dry soup pan & stir-fry over low heat for 10 mins. Add onions, stir-fry for 1 min, cover pan, & cook for 15 mins. Add water & bring to a boil over moderate heat. Reduce heat to low & cook for 45 mins, or until lamb is tender.
2. Add rice & cook for 10 mins. Add pepper, hot chili, tomato paste, garlic, & salt & cook for 15 mins. Lastly add herbs & cook for 2 mins more. Serve hot. Serves 8 to 10.
VARIATION: One pound of beef chuck or rib ends of beef with bone can be substituted for lamb. Follow same directions.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi
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