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lamb spring lamb liver water salt rice onions water vegetable oil scallions parsley mint dill weed fresh salt black pepper eggs lemon juice
Viewed: 25 - Published at: 6 years agoIngredients
- 3 pounds lamb spring, shin and shoulder
- 1 each lamb liver
- 4 quarts water
- 1 teaspoon salt
- 3/4 cup rice uncooked
- 1 each onions finely chopped
- 1 tablespoon water
- 1/4 cup vegetable oil
- 5 each scallions, spring or green onions chopped, tops included
- 2 tablespoons parsley leaves chopped
- 1/2 teaspoon mint leaves dried
- 1/4 cup dill weed fresh, chopped
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 3 large eggs beaten
- 2 each lemon juice
Method
- Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
- Remove meat from broth and cut into small pieces.
- Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
- Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill.
- Saute for 15 minutes.
- Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes.
- Remove from heat.
- Combine eggs and lemon juice; beat thoroughly until well blended.
- Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup.
- Heat to boiling point and remove from heat immediately.
