Rice porridge with lamb and barberry
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
In a deep pot, bring 2 liters of water to a boil, add salt, pour in rinsed rice, and cook over medium heat for 7 minutes.
- Long-grain rice: 1 glass
- Salt: to taste
2
Then drain the water, cover the pot with a lid, reduce the heat to minimum, and cook for another 5 minutes.
3
After that, remove the pot from the heat and let the rice steam under the lid for 5 minutes.
4
Peel the onion, wash it, slice it into half rings, and lightly fry in heated vegetable oil.
- Onion: 2 heads
- Vegetable oil: 50 ml
5
Wash the lamb, cut into small pieces, season with salt and pepper, place in a pan with onions, fry until golden brown, pour in 200 ml of water, add barberry and simmer covered until cooked.
- Lamb: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Barberry: 50 g
6
Mix the prepared hot porridge with lamb, onion, and barberry, serve in portion plates, sprinkle with chopped cilantro, and serve.
- Cilantro: 1 bunch
