Lamb kharcho with margarine

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   For this recipe we will need the products listed in the ingredients.

2. STEP 2

   

   For this soup, it is better to use meat on the bone to make the broth richer. First of all, trim the fat from the lamb, as it can give the finished dish a specific smell. You can take one piece of meat, or you can divide it into 2-3 parts to reduce cooking time. How to cook lamb: put the lamb in a saucepan with cold water, add salt to taste and let it boil. Skim off the foam and cook until half cooked until the meat is soft.

3. STEP 3

   

   Let's prepare the frying. To do this, heat margarine or vegetable oil in a frying pan, add chopped onion and tomato paste.

4. STEP 4

   

   Fry while stirring for 5 minutes.

5. STEP 5

   

   Add suneli hops, mix again and simmer for 2 minutes. The roast is ready.

6. STEP 6

   

   Remove the boiled lamb from the broth and cut into portions. Return the chopped meat to the pan. Wash the rice in several waters until transparent and add to the broth. Cook for 8-10 minutes while stirring. Add the roast, tkemali, peeled crushed garlic and finely chopped hot capsicum, mix everything. We taste the dish for salt; if necessary, add salt to taste. Cook until fully cooked over moderate heat with infrequent stirring.

7. STEP 7

   

   When serving, add fresh chopped herbs to the finished soup.