Jewish-Style Lamb Kharcho
A warming lamb and rice soup with sweet peppers, tomatoes, sour plums, garlic, mint, and cilantro.
About This Dish
Slow-simmered lamb creates a clear savory broth, while dried sour plums and fresh herbs give this dairy-free meat soup a bright, aromatic finish.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Broth85 min
- Vegetables20 min
- Finishing25 min
Step-by-Step Instructions
-
1
Cut the lamb into 3 cm pieces, cover with 1.8 liters of cold water, and bring slowly to a simmer. Skim the surface and cook gently for 75–85 minutes, until tender.
-
2
Rinse the rice until the water runs clear. Dice the peppers and onions, grate the tomatoes, and rinse the dried sour plums.
-
3
Cook the onions and peppers in a little oil until soft. Add the tomatoes and garlic, then simmer the vegetable base until slightly thickened.
-
4
Remove the lamb, cut it into bite-size pieces, and add the rice and sour plums to the broth. Simmer for 15 minutes.
-
5
Return the lamb with the vegetable base. Simmer for 8–10 minutes, season, then finish with chopped cilantro and mint away from the heat.
