- Georgian sauce “tkemali” (optional)
Salt water and cook the lamb (1 hour and 30 minutes).
Remove the foam from the broth.
Cut onions into large pieces.
Cut sweet pepper into cubes.
Cut tomato into large slice.
Heat a frying pan with olive oil.
Add the onion and fry until golden brown.
Then add sweet peppers, tomatoes and tomato paste.
Mix all. Add 1 tablespoon of lemon juice. Add salt and pepper to taste. Cook for 15 minutes.
Then add the vegetables into the broth.
Immediately after that, put the rice in the soup. Mix well.
Put the bay leaf and cook for 15 minutes and then remove from heat.
Shred garlic on medium grater and chop cilantro.
Mix cilantro and garlic and grind them well.
Now add to the soup.
Mix up the soup again.