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