Kharcho with lamb

Broth. Wash all vegetables thoroughly. Place lamb bones, carrots, onions (150 g), and garlic in water. Cut the lamb meat into large cubes and add to the broth. Cook for 3 hours on low heat, occasionally skimming off the foam. The broth is ready.

Chop the onion into small cubes and fry in vegetable oil until golden brown. Add ground nuts, chopped cilantro and basil, sauté for 40 seconds. Then add tomato paste, adjika, and tomatoes in their own juice, simmer for another 4 minutes.

Remove the lamb meat from the broth and add it to the mixture. Strain the remaining broth and add it to the dish as well. Salt, sugar, and khmeli-suneli to taste.

Add rice to the soup, bring to a boil and cook for another 4 minutes. Then let it sit for 15 minutes.

Garnish the dish with cilantro.