Wheat porridge with lamb and carrots

Pour 400 ml of boiling water over the wheat groats, add salt, and cook while stirring for 15-20 minutes.

When the porridge thickens, cover the pot with a lid and cook on very low heat until done.

Wash the green onion and chop it finely.

Peel, wash, and slice the onion into rings.

Wash, peel, and grate the carrot on a coarse grater.

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.

Then add onion, carrot, pour in some water, add tomato paste and adjika, and simmer for 20 minutes on low heat.

Pour 0.5 liters of water into the pot and boil until ready.

Spread the wheat porridge on plates, top with pieces of lamb and stewed vegetables, and drizzle with the sauce formed during the meat stewing.