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Myasnoya Kharcho (Lamb, Herbs, & Rice Soup)

beef, jewish, lamb, russian, soups
vegetarian

1 lb lamb shank, cut into 2-in pieces, b; one included
3 medium (1-1/2 cup) onions, chopped
9 cup water
1 cup raw rice, well-rinsed
1/4 teaspoon black pepper
1 whole fresh jalapeno or serrano chi; li
3 tablespoon tomato paste
3 cloves garlic,put thru press or mas; hed in mortar
1 teaspoon salt, or to taste
1/4 cup fresh coriander, chopped
1/4 cup flat-leaf italian parsley, chopped
1/4 cup fresh dill, chopped

This is a lamb-flavored thick, substantial soup with emphasis on herbs. 1. Put lamb in a dry soup pan & stir-fry over low heat for 10 mins. Add onions, stir-fry for 1 min, cover pan, & cook for 15 mins. Add water & bring to a boil over moderate heat. Reduce heat to low & cook for 45 mins, or until lamb is tender. 2. Add rice & cook for 10 mins. Add pepper, hot chili, tomato paste, garlic, & salt & cook for 15 mins. Lastly add herbs & cook for 2 mins more. Serve hot. Serves 8 to 10. VARIATION: One pound of beef chuck or rib ends of beef with bone can be substituted for lamb. Follow same directions. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

Yield: 1 servings

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