| 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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