Kharcho

Shopping list

• 600 g beef shin or brisket — cut into 3 cm chunks

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• 1.5 l water

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• 1 piece onion — finely chopped

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• 4 clove garlic — crushed

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• 80 g long-grain rice — rinsed

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• 100 g walnuts — toasted and finely ground

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• 3 tbsp tkemali plum purée or tomato purée

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• 1 tsp ground coriander

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• 0.5 tsp ground fenugreek

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• 0.5 tsp ground marigold petals (imeruli saffron) or turmeric

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• 0.25 tsp dried chilli flakes

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• 30 g fresh coriander — chopped

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper

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Step by step

1. 1

   Place the beef chunks in a large heavy pot with the water. Bring to the boil, then skim off any foam.

2. 2

   Lower the heat and simmer gently, partially covered, for 90 minutes until the beef is tender.

3. 3

   Add the chopped onion and crushed garlic, then stir in the rice.

4. 4

   Continue to simmer for 20 minutes, stirring occasionally, until the rice is cooked.

5. 5

   Stir in the ground walnuts, plum or tomato purée, ground coriander, fenugreek, marigold petals (or turmeric), chilli flakes, salt and black pepper.

6. 6

   Simmer for a further 10 minutes, stirring frequently, until the soup thickens slightly and the flavours meld.

7. 7

   Fold in the chopped fresh coriander. Taste and adjust the seasoning.

8. 8

   Ladle into bowls and serve hot, accompanied by fresh bread.