Préparation

Brown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes.

Ingrédients

  • 2 lb Lamb short ribs cut into 1"
  • - pieces
  • 1/2 c Rice
  • 1/2 c Walnuts chopped
  • 1/2 ts Paprika
  • 1/2 ts Cilantro fresh & chopped
  • 1/3 c Cherries dried
  • 1/4 ts Thyme
  • 1 tb Parsley chopped
  • 3 tb Sunflower oil
  • 1 qt Water
  • 2 oz Celery root
  • 1 ea Carrot sliced
  • 1/2 ts Black pepper
  • 2 ea Onions medium chopped
  • 3 ea Bay leaves
  • 1/4 c Ketchup
  • 1/4 tb Hot sauce
  • 1 ts Sugar
  • 2 tb Lemon juice fresh
  • 1/4 ts Sage
  • 2 ts Salt
  • 3 ea Garlic cloves minced
  • 1/3 c Red wine dry