Buckwheat Porridge with Lamb and Spices
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Lamb - 14.1 oz
- Carrot - 1 piece
- Onion - 1 head
- Celery salt - 1 piece
- Fresh basil leaves - 0.4 oz
- Savory - 0.4 oz
- Ground coriander - 1.8 oz
- Vegetable Oil - 1 fl oz
- Barbecue sauce - to taste
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the lamb, cut it into small pieces, season with salt, and sprinkle with dried basil and savory.
Step 2
Peel, wash, and slice the onion into thin half-rings.
Step 3
Peel, wash, and cut the celery root into thin strips.
Step 4
Peel, wash, and grate the carrot on a coarse grater.
Step 5
Place the onion, celery root, and carrot in a pan with heated vegetable oil, sauté lightly, add the meat, and cook over high heat for 5–7 minutes, then pour in 100 ml of water and simmer covered for 30 minutes.
Step 6
Sort the buckwheat, rinse it, pour in 2.5 cups of boiling water, and cook over low heat until the grains absorb the water.
Step 7
Mix the porridge with the meat and sautéed vegetables, season with salt and pepper, transfer to a clay pot, and bake in a preheated oven for 20 minutes.
Step 8
Wash and finely chop the cilantro.
Step 9
Serve the buckwheat porridge with lamb on individual plates and sprinkle with cilantro, serving the sauce separately.
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