Ingredients
2 lb Lamb short ribs cut into 1″
- pieces
1/2 c Rice
1/2 c Walnuts chopped
1/2 ts Paprika
1/2 ts Cilantro fresh & chopped
1/3 c Cherries dried
1/4 ts Thyme
1 tb Parsley chopped
3 tb Sunflower oil
1 qt Water
2 oz Celery root
1 ea Carrot sliced
1/2 ts Black pepper
2 ea Onions medium chopped
3 ea Bay leaves
1/4 c Ketchup
1/4 tb Hot sauce
1 ts Sugar
2 tb Lemon juice fresh
1/4 ts Sage
2 ts Salt
3 ea Garlic cloves minced
1/3 c Red wine dry

Directions
Brown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes.

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