Buckwheat porridge with lamb and spices
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the lamb, cut it into small pieces, salt it, and sprinkle with dried basil and savory.
- Mutton: 400 g
- Dried basil: 10 g
- Savory: 10 g
- Salt: to taste
2
Peel, wash, and slice the onion into thin half-rings.
- Onion: 1 head
3
Peel, wash, and cut the celery root into thin strips.
- Celery root: 1 piece
4
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Fry onion, celery root, and carrot in heated vegetable oil, add meat and cook on high heat for 5-7 minutes, then pour in 100 ml of water and simmer covered for 30 minutes.
- Onion: 1 head
- Celery root: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Mutton: 400 g
- Salt: to taste
- Southern Sauce: to taste
6
Sort the buckwheat, rinse it, pour in 2.5 cups of boiling water and cook on low heat until the grains absorb the water.
- Buckwheat groats: 1 glass
7
Mix the porridge with meat and sautéed vegetables, season with salt and pepper, transfer to a clay pot, and cook in a preheated oven for 20 minutes.
- Mutton: 400 g
- Buckwheat groats: 1 glass
- Carrot: 1 piece
- Onion: 1 head
- Celery root: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
8
Wash the cilantro leaves and chop them finely.
- Fresh cilantro (coriander): 50 g
9
Serve the lamb with rice on individual plates, garnished with cilantro, and serve the sauce separately.
- Fresh cilantro (coriander): 50 g
- Southern Sauce: to taste