Ingredients with Measurements:
- 1 lb. lamb, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of rice
- 2 cups of beef broth
- 1 can of diced tomatoes
- 1 tsp. of paprika
- 1 tsp. of cumin
- 1 tsp. of coriander
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/4 tsp. of cayenne pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
- 1 lemon, juiced
Special equipment needed:
- Large pot with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat a large pot over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the rice, beef broth, diced tomatoes, paprika, cumin, coriander, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is cooked and the lamb is tender.
5. Stir in the chopped fresh parsley, cilantro, dill, mint, basil, and lemon juice. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with additional fresh herbs if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Sodium: 800mg
Sugar: 3g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Brown rice or quinoa can be used instead of white rice.
- Vegetable broth can be used instead of beef broth.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped carrots, celery, or bell peppers to the pot along with the onion and garlic.
- Use lamb shanks instead of cubed lamb.
- Add a dollop of sour cream or plain yogurt to each serving.
Tips and tricks:
- Make sure to brown the lamb well before adding the other ingredients to the pot. This will add flavor to the stew.
- Use a mix of fresh herbs for the best flavor.
- Adjust the seasoning to your taste. You can add more or less salt, pepper, or cayenne pepper depending on your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley, cilantro, dill, mint, or basil.
Pairings:
- Serve with crusty bread or naan bread.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the rice is not cooked through, add more broth or water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kharcho is a traditional Georgian soup or stew made with beef or lamb, rice, and a variety of herbs and spices.
Flavor profiles:
- This dish is savory and slightly spicy, with a mix of fresh herbs adding brightness and depth of flavor.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
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Region: Georgian