lamb harcho

Method

1. 01

   For cooking, I decided to use the remaining bones of a lamb blade with a small amount of meat left after cutting it for pilaf. They must be washed, poured into a large pan 2 liters of water and put on fire. In the process of cooking, remove the foam until the broth becomes transparent, then put black pepper in a pan with peas and leave to cook on the stove slightly covering with a lid for 40-50 minutes. While the meat is boiling, we'll do the gas.

2. 02

   Cut the onions with half rings.

3. 03

   In a pan, warm up vegetable oil and roast the onions until golden in color, 5 minutes on a strong heat.

4. 04

   Meanwhile, bell peppers are washed, peeled from seeds and finely cut.

5. 05

   Add sweet pepper to the onions on the pan, turn the fire down and cook by stirring for another 7-10 minutes.

6. 06

   Rice wash with cool water.

7. 07

   Take the bay leaf out of the broth. Put roasted vegetables, rice, 4 tablespoons of Tkemali sauce, walnuts and salt in a pan. Stir it up. Cook for 15 minutes.

8. 08

   After 15 minutes add finely chopped greens of dill and 2 cloves of garlic. Stir, turn off the fire and let infuse under the lid for about 5 minutes.

9. 09

   Mutton soup can be served at the table.