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Myasnoya Kharcho (Lamb, Herbs, & Rice Soup)

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

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.

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