Description
Again flipping the pages of the books of the Elder hankishieva and prepare a new one. Don't be afraid of ethnic cuisine, even if You do not found and not added, don't worry - will still be delicious.
Ingredients
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Lamb
700 g
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Chickpeas
50 g
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Potatoes
6 piece
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Onion
3 piece
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Carrots
0.5 piece
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Tomato
1 piece
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Prunes
10 piece
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Cherry tomatoes
10 piece
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Salt
-
Sugar
0.5 tsp
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Saffron
1 pinch
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Mint
-
Sumy
0.25 tsp
Cooking
Soak the chickpeas in clean water for 10 -12 hours..
A pinch of saffron to pour boiling water and leave to infuse.
Mutton wash, dry. Cut into large pieces.
Pour meat 3 l of cold water and put on fire.
To obtain a transparent amber broth, slices of carrots and onions to bake on a dry pan until the burned markings.
The water is boiling, add the onion and carrot, removing the foam, reduce the heat and cook on slow fire, cook for 1 hour, but consider the quality of the meat. In my case, a young lamb.
Soaked chickpeas, rinse, boil in 0.5 liters of water with sugar. Cook until tender, 50-70 minutes. Then clean from the husk.
Potatoes clean, it's best to take a small whole to put in the soup. To cook on. Slices of carrots and onions to remove. At this stage, a little salt.
Along with the potatoes, put sliced onion half rings.
Add the peeled chickpeas and cook at low boil for about 15 minutes.
Tomato peel, cut into quarters, wash the prunes ( I took instead of plum). Together with dried cherry to put all in the soup. Pour the saffron infusion and cook until the potatoes are done and tender prunes.
Season with dried mint and sumac, to bring salt to taste. Serve hot with churek.
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