| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Georgian | Ethnic, Georgian, Lamb, Russian, Soup | 6 | Servings |
INGREDIENTS
| 2 | lb | Lamb short ribs cut into 1" |
| pieces | ||
| 1/2 | c | Rice |
| 1/2 | c | Walnuts chopped |
| 1/2 | t | Paprika |
| 1/2 | t | Cilantro fresh & chopped |
| 1/3 | c | Cherries dried |
| 1/4 | t | Thyme |
| 1 | T | Parsley chopped |
| 3 | T | Sunflower oil |
| 1 | qt | Water |
| 2 | oz | Celery root |
| 1 | Carrot sliced | |
| 1/2 | t | Black pepper |
| 2 | Onions medium chopped | |
| 3 | Bay leaves | |
| 1/4 | c | Ketchup |
| 1/4 | T | Hot sauce |
| 1 | t | Sugar |
| 2 | T | Lemon juice fresh |
| 1/4 | t | Sage |
| 2 | t | Salt |
| 3 | Garlic cloves minced | |
| 1/3 | c | Red wine dry |
INSTRUCTIONS
Brown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes. ORIGIN: Dr. Mriya Talmulaniva, Tbilisi-Georgia, circa 1997 From: Dr. Donald Houston Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17, 1999
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