MickeyFinn
01-04-2008, 03:53 PM
Pardon me if my metric calculations are off. I used 2.2lb = 1kg for them, mostly.
30ml/2tbsp oil
450g/1lb lean lamb (trimmed and cubed)
1 onion, diced
30ml/2tbsp plain flour
15ml/1tbsp paprika
1 liter/4 cups hot lamb stock
3 sprigs parsley
4 spring onions (scallions)
4 sprigs fresh dill
25g/1 oz long grain rice
2 eggs (beaten)
30-45ml/2-3tbsp vinegar or lemon juice (lemon is better!)
salt and ground black pepper
for the garnish-
25g/1oz/2tbsp butter, melted
1tsp/5ml paprika
dash fresh parsley or dill
heat the oil and fry the meat until brown. add the onion and cook until softened. sprinkle the flour and paprika in. stir well, add the stock and cook for 10 minutes.
tie the parsley, spring onions and dill together with string and add to the large pan with the rice and seasoning. bring to boil, then simmer for 30-40 minutes, or until the lamb is nice and tender.
remove the pan from the heat and stir in the eggs. add the vinegar or lemon juice (tip: add more lemon juice or vinegar for a more piquant flavor). discard the tied herbs and season to taste.
for the garnish- melt the butter in a pan and add the paprika. ladle the soup into warmed bowls, garnish with the herbs and a little red paprika butter
30ml/2tbsp oil
450g/1lb lean lamb (trimmed and cubed)
1 onion, diced
30ml/2tbsp plain flour
15ml/1tbsp paprika
1 liter/4 cups hot lamb stock
3 sprigs parsley
4 spring onions (scallions)
4 sprigs fresh dill
25g/1 oz long grain rice
2 eggs (beaten)
30-45ml/2-3tbsp vinegar or lemon juice (lemon is better!)
salt and ground black pepper
for the garnish-
25g/1oz/2tbsp butter, melted
1tsp/5ml paprika
dash fresh parsley or dill
heat the oil and fry the meat until brown. add the onion and cook until softened. sprinkle the flour and paprika in. stir well, add the stock and cook for 10 minutes.
tie the parsley, spring onions and dill together with string and add to the large pan with the rice and seasoning. bring to boil, then simmer for 30-40 minutes, or until the lamb is nice and tender.
remove the pan from the heat and stir in the eggs. add the vinegar or lemon juice (tip: add more lemon juice or vinegar for a more piquant flavor). discard the tied herbs and season to taste.
for the garnish- melt the butter in a pan and add the paprika. ladle the soup into warmed bowls, garnish with the herbs and a little red paprika butter