Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lamb short ribs cut into 1\" pieces |
| ½ cup | Rice |
| ½ cup | Walnuts chopped |
| ½ teaspoon | Paprika |
| ½ teaspoon | Cilantro fresh & chopped |
| ⅓ cup | Cherries dried |
| ¼ teaspoon | Thyme |
| 1 tablespoon | Parsley chopped |
| 3 tablespoons | Sunflower oil |
| 1 quart | Water |
| 2 ounces | Celery root |
| 1 \N | Carrot sliced |
| ½ teaspoon | Black pepper |
| 2 \N | Onions medium chopped |
| 3 \N | Bay leaves |
| ¼ cup | Ketchup |
| ¼ tablespoon | Hot sauce |
| 1 teaspoon | Sugar |
| 2 tablespoons | Lemon juice fresh |
| ¼ teaspoon | Sage |
| 2 teaspoons | Salt |
| 3 \N | Garlic cloves minced |
| ⅓ cup | Red wine dry |
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@... on May 17, 1999