Lamb Kharcho in Stebe DD1

Lamb Kharcho in Stebe DD1

Category: First meal

Kitchen: georgian

Ingredients
lamb with bone	3 pieces of 200 grams
turnip onion	2 pcs.
fresh garlic	2-3 tooth. large
carrot	1 PC.
The tomatoes are very ripe	5 pieces.
adjika dry (red)	1/2 tsp or whole
dried sweet red pepper	1 tsp
sea ​​salt	1 tbsp. l. or to taste
water
ghee	1 tbsp. l.
rice	up to elevation 120 m. st.

Cooking method

• Rinse the meat and put in a bowl. Add the head of peeled onions and peeled garlic with whole cloves there. Pour boiling water over the meat up to the 2 mark. Switch on the "Soup" mode 0.7x30 min.
• Do not close the lid, but cover the bowl with any suitable lid until it boils. After boiling (it took about 10 minutes), remove the foam, there is not much of it and close it with a lid, the valve is closed. The pressure builds up very quickly and the countdown begins.
• While the broth is preparing, prepare the vegetables and rice.
• Rinse the rice and add water.
• Peel the carrots and rub on a coarse grater. Can be cut into strips.
• Peel the onion and cut into a feather.
• Wash the tomatoes and pass through a blender until puree.
• Put ghee in a preheated pan, heat over medium heat, add onion and fry for transparency. Add tomato puree from a blender and red bell pepper there. Put out until the liquid evaporates.
• During this time, the broth is ready, wait until the lid is unlocked. Take out the meat, separate from the bone and put back in the broth. Remove the onion and discard, and remove the garlic and crush with a fork, mix with the stewed tomatoes.
• Now collect everything and a bowl of broth: rice + all contents from the pan + carrots + salt + spices, cover with a lid, the valve is closed. Vegetables mode 0.3x15 min.
• Let the pressure drain spontaneously, during this time the soup will become more saturated.
• Add finely chopped cilantro-parsley to the plates.