Ingredients with Measurements:
- 1 lb lamb, cubed
- 2 cups long-grain rice
- 4 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp Tkemali sauce (plum sauce)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp coriander
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat.
2. Add lamb and cook until browned on all sides.
3. Remove lamb from pot and set aside.
4. Add onion and garlic to the pot and cook until softened.
5. Add rice, water, Tkemali sauce, salt, black pepper, cumin, and coriander to the pot and stir.
6. Add lamb back to the pot and stir.
7. Bring mixture to a boil, then reduce heat to low and cover with a lid.
8. Cook for 20-25 minutes or until rice is tender and water is absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Fluff rice with a fork and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for browning lamb, low heat for cooking rice.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 24g
Substitutions for ingredients:
Beef or chicken can be used instead of lamb. Brown rice can be used instead of long-grain rice.
Variations:
Add diced carrots and peas for a vegetable pilaf. Use different spice blends for different flavor profiles.
Tips and tricks:
Make sure to brown the lamb well for added flavor. Fluff the rice with a fork to prevent it from becoming mushy.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve in a large bowl with fresh herbs sprinkled on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted carrots or green beans.
Troubleshooting advice:
If the rice is still undercooked after the water has been absorbed, add a splash more water and continue cooking.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tkemali sauce is a traditional Georgian sauce made from sour plums.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the Tkemali sauce.
Serving suggestions:
Serve with a dollop of plain yogurt on top for added creaminess.
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Region: Georgian