Kharcho with lamb in a slow cooker (master class)

Category: First meal
Kitchen: georgian
Kharcho with lamb in a slow cooker (master class)

Ingredients

Mutton 500 g
Rice 1-1.5 multi-glasses
Walnuts 0.5 tbsp.
Onion 1 onion
Carrot 1 PC.
Tomato paste 1 tbsp. l.
Greens (parsley, celery, basil, cilantro)
Spices for kharcho
Adjika
Garlic 3-4 cloves
Bay leaf
Black peppercorns
Salt

Cooking method

  • Of course, I do not pretend to be the truth in the first instance, but I really want to share with you how I do IT.
  • The classics need beef, rice, walnuts and an acidic base - tklapi (tkemali puree thickened in the sun), spicy greens ... But in the absence of a stamp ... Tklapi can be replaced with tomatoes or lemon juice. Here beef should be replaced by nalzya (!) Because the most complete Georgian name for kharcho - "dzrohis khortsi kharshot" - means "beef soup", or, more precisely, "beef for kharcho".
  • But I SO LOVE THE LAMB that I went on this "official" crime and .... I have been walking the beaten path for a long time!
  • Let's start from the beginning .... Get the kids, husband, animals (including cockroaches in the head) out of the kitchen and get started!
  • As it is written in E. Malokhovets's culinary masterpiece ... "if guests unexpectedly come to you, go down to the cellar ...", we get food:
  • Now about the number of products:
  • Lamb 500 gr (chop ribs)
  • Rice 1-1.5 multi-glasses (depending on your preferences, I like thick soups, so I put 1.5)
  • Walnuts 0.5 tbsp
  • Onion 1 onion
  • Carrot 1 pc
  • Tomato paste 1 tbsp spoon (again, love sharper and more saturated, put more)
  • Greens (parsley, celery, basil, cilantro)
  • Spices for kharcho
  • Adjika
  • Garlic 3-4 cloves
  • Laurel fox
  • Black peppercorns
  • Salt
  • Kharcho with lamb in a slow cooker (master class) Kharcho with lamb in a slow cooker (master class) Kharcho with lamb in a slow cooker (master class)
  • We heat the cartoon on the "baking", put there the chopped and finely chopped fat from lamb ribs or lamb brisket (you can use sunflower oil, if it's lean lamb), let the lard melt and fry the onion there, grated carrots until golden onion,
  • Kharcho with lamb in a slow cooker (master class)
  • then add tomato paste (very ripe tomatoes), when the oil turns to the color of tomato paste, add chopped mutton rkebryns (blessed Georgia forgive me) and stirring gently, continue frying.
  • Kharcho with lamb in a slow cooker (master class)
  • if you are not sure that you will not scratch the multi pan, transfer this step to the pan
  • Kharcho with lamb in a slow cooker (master class)
  • When everything is well fried, pour boiling water into the pan (after turning off the MV) up to the upper mark and turn on the "steaming" mode ... put the washed rice, spices, crushed walnuts ..
  • Kharcho with lamb in a slow cooker (master class)
  • when the timer counts down for three minutes, put the MB into the "Extinguishing" mode for one hour.
  • At the end of the program and switch to the "heating" mode, add chopped herbs and crushed garlic and let stand, so that the greens "steamed"
  • Kharcho with lamb in a slow cooker (master class)
  • While the kharcho "reaches", set the table, cut freshly baked white bread with a crispy crust, put a misted bottle of vodka on the table (this, of course, is not an obligatory part of the recipe, but how delicious it is ... with hot, scalding - spicy, fragrant and spicy kharcho, drink vodka "with a tear") and invite everyone to the table!
  • BON APPETIT!


Gaby
Masha, beyond praise ... bravo, it is so deliciously written, with inspiration, appetite ... there are no words from the impression that you made on me. +1 for inspiring master class!
IRR
I think Georgia, looking at the result, will forgive you (I subscribe to the topic)
tatulja12
Mash, you described and showed very tasty !!! Great master class, thank you. I also love with mutton, forgive Georgia. +1 suffered.
SchuMakher
I tried .... honestly
Gaby
You did it.
Gasha
Mashunya! Bravo! Great master class and wonderfully written !!!
Summer resident
Mashunya soup is super!
metel_007
We love kharcho, but I never cooked with lamb. But you described it so deliciously that I will definitely cook it! THANK YOU
SnezhkaPro
What a delicious !!!!! just ice lamb in the refrigerator. ran to cook. the only thing I don't have spices for kharcho ... I'll just put a mixture of peppers, what do you think?
SnezhkaPro
There is khmeli-suneli, can you use this seasoning here ???
SnezhkaPro
Kharcho with lamb in a slow cooker (master class)
Cooked soup. Yummy!!!!! the first time I did kharcho, now I will be regular. thanks for the recipe. only I did not understand where to attach adjika))) but I did not have it
SchuMakher
SnezhkaPro to your health!
Adjika can be put at any stage, I put it in the roast, you can directly on the plate .... It is better to take Adjika real, that is, without tomato, classic (pepper, hop-suneli, cilantro, salt). It is sold in a dry version, or in banks ready-made by Natruli, they have it closest to the original (Abkhaz-Georgian)
Lisss's
Mashun, this is beyond words how beautiful!
but tell me, mutton - does it have a specific smell? I once ate lamb liver in a cafe - so I could not, and my friend ate on both cheeks .. well, in general, I am very fond of smells ...

So this is what I mean - with beef Mona, right ??
nut
Wash, but no potatoes
Aunt Besya
Direct mockery of my poor body !!! Such a soup! And I do not know! : cray: Manechka, if it is as tasty as the process of its preparation is described, then there are simply no words!
SchuMakher
Lisss's Mil, when cutting mutton there is one trick, you need to carefully remove the films (fascia, well, that's smart) and muscular fat, then it will not smell, and there is no need for excess fat ... but the liver of mutton is really "smelly ", cilantro and other spicy herbs, added 3 minutes before the end of cooking, neutralize this smell.
It is NECESSARY with beef, because initially kharcho was prepared and cooked ONLY with beef, which follows from the name (see the first post).

nut Ira, no potato!

Aunt Besya Lenochek, cook the lean classic version with skinny beef, no worse!
nakapustina
SchuMakher , very appetizing! Drooling straight. And all the time I make kharcho with beef. It turns out very tasty
SchuMakher
nakapustina Duc with beef it is! But with mutton .... dump your head off!
Chocolate girl
ShuMakher, so delicious that you want to cook! What spices do you use?
SchuMakher
Natasha, we sell a ready-made factory-made spice mixture "for kharcho", which contains various herbs, including hops-suneli, I also buy from Caucasians in the marketplace either pure hops-suneli, or I am already preparing a mixture. , well, be sure to fresh herbs.
Chocolate girl
It is clear, Mashenka, hops - we will find suneli! Thank you
SchuMakher
Gala
ABOUT! Very, very bad!
Mash, is it okay that I have not ribs, but a shoulder blade?
SchuMakher
Considering that sho kharcho is a BEEF soup (in the literal sense of the word), any part of the LAMB will do
toffee
Significantly so, we transfer the whole process to the tile and away we go. And what about walnuts in soup? density, taste?
SchuMakher
The aroma and taste are nutty, with a light flavor ...
Ant
There was everything except walnuts. It turned out very tasty. Thanks for the recipe.
I put a little less rice, otherwise I have an eternal problem - I seem to put a little, and then instead of soup, something close to porridge turns out. Now I always play it safe and put exactly half of what I want to put.
Indeed, the rice in the soup increases much more than in pilaf or plain boiled rice.
Thanks for the recipe. Not confusing, and very tasty.
SchuMakher
Ant, Bon Appetit!!!!
torbochka
SchuMakher, Maria, I am yours forever (may the light of my eyes forgive me Elena Tim-apa!)
4 liters of kharcho was eaten by one person in less than 1.5 days (and this is in the presence of pea soup, as well as his favorite naval pasta, stewed chicken and rice!)
What does this mean? Vooot, and I'm about the same - cook, cook, and cook again!
And this despite the fact that there were no nuts and hops-suneli in their pure form, well, there was beef (ribs), and everything was "strictly according to the recipe" ...
In short, THANKS!
SchuMakher
torbochka, oh, I'm so happy for this person !!!! Bon appetit to him

A aboutapa doesn't read my recipes, so ...
velli
: hi: Mashulya, thanks for the kharcho recipe! Searched, searched and found at last! I will cook with lamb (boneless hip) in the Oursson pressure cooker. I like lamb the most! I have all the spices and seasonings for kharcho, but I will cook without walnuts. Thanks again!
SchuMakher
velli, Valyush, and to your health! I can imagine what flavor it will have. I have frozen tails of the blood in the fridge. We are waiting for the end of the post.
velli
You're right! Kharcho turned out to be very aromatic, saturated with all sorts of spices and seasonings. The son happily screwed up the plate and asked for more. I first boiled lamb, cut into pieces the size of a walnut. Then she poured the contents into another pan and began to fry the vegetables and then everything according to the program "Kharcho soup with mutton". The soup is delicious, very good! and earlier she was afraid to cook with lamb.
SchuMakher
velli,

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