Lamb chikhirtma

Name: Lamb chikhirtma
Cuisine: Russia
Ingredients: 5 tablespoons lemon juice or 2 teaspoons wine vinegar; 500-750 g (1-1½ lb) lamb breast or leg; 1 celery heart and greens; 3-4 teaspoons maize or wheat flour; 5-6 saffron stamens; ½ tablespoon dill; 1 tablespoon basil; ½ tablespoon coriander seed; 1 sprig parsley; ½ teaspoon cinnamon; 3-4 egg yolks; 1 tablespoon chopped mint leaves; salt; 18 g (½ oz) butter; 4 onions; 10 black peppercorns

Preparation info

Difficulty
Medium

Appears in

Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

About

This recipe can also be used for chicken or turkey (1.25 kg, 3 lb), omitting the flour seasoning, using lemon (not vinegar) and limiting preliminary boiling time to 30 minutes.

Ingredients

Europe
Russia
Eastern Europe
Soup

Ingredients

Method