Dambalkhacho Shila with Lamb and Herb Sauce

1. 1

   Pat the lamb dry, season with salt and pepper, and rest for 20 - 25 minutes.

   25 min

2. 2

   Cook the lamb in a pan over medium heat until browned and cooked through. Rest it for a few minutes before slicing.

3. 3

   For the almond wafer, mix the ground almonds, melted ghee, egg white, honey and 1 g salt into a uniform mixture.

4. 4

   Roll the chip dough thinly on baking paper and cut into the desired shapes.

5. 5

   Bake the chips at 160°C for 15 - 20 minutes, until set and lightly colored; cool until crisp.

   20 min

   160°C

6. 6

   If making your own stock, wash the assorted vegetables and clean trimmings well and roast until lightly browned. Otherwise use prepared vegetable stock and skip the next step.

7. 7

   For homemade stock, move the roasted vegetables to a pot, cover with water and simmer for 40 minutes; strain. The vegetable and water amounts are unknown.

   40 min

8. 8

   Render the finely chopped lamb-tail fat in a pot. Add the 50 g onion and garlic and cook gently until softened.

9. 9

   Add the dry Arborio rice and stir over the heat for 3 - 4 minutes.

   4 min

10. 10

    Add the dry white wine, caraway, cumin and 1 g salt. When the wine is absorbed, gradually add the 250 g vegetable stock and simmer, stirring, until the rice is tender. If the stock is absorbed too early, add hot water a little at a time as a practical adjustment.

11. 11

    Remove from the heat and stir in peeled, grated dambalkhacho to taste; its amount is absent from the source formula.

12. 12

    Blend the sorrel, cilantro, mint, Kakhetian oil, 20 g water and salt to taste into a smooth herb sauce.

13. 13

    Spoon the dambalkhacho shila onto plates with the cooked lamb, herb sauce and crisp chip; garnish with tarragon leaves.

1 serving ≈ 195 g

Nutrition values are estimates. - means data is unavailable.