Wheat porridge with lamb and carrots
2 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Pour 400 ml of boiling water over the wheat groats, add salt, and cook while stirring for 15-20 minutes.
- Crushed wheat groats: 1 glass
- Salt: to taste
2
When the porridge thickens, cover the pot with a lid and cook on very low heat until done.
3
Wash the green onion and chop it finely.
- Green onions: 1 bunch
4
Peel, wash, and slice the onion into rings.
- Onion: 50 g
5
Wash, peel, and grate the carrot on a coarse grater.
- Carrot: 100 g
6
Wash the meat, cut it into small pieces, season with salt and pepper, place it in a pot and fry in melted butter until golden brown.
- Mutton: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Melted butter: 40 g
7
Then add onion, carrot, pour in some water, add tomato paste and adjika, and simmer for 20 minutes on low heat.
- Onion: 50 g
- Carrot: 100 g
- Tomato paste: 40 g
- Adjika: 5 g
8
Pour 0.5 liters of water into the pot and boil until ready.
9
Spread the wheat porridge on plates, top with pieces of lamb and stewed vegetables, and drizzle with the sauce formed during the meat stewing.