Setsamandi (Lamb, Rice and Herb Gruel) is a traditional Georgian recipe for a classic stew of lamb with rice, herbs and spices cooked with chillies and chilli flakes. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Lamb, Rice and Herb Gruel (Setsamandi).
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Ingredients:
675g lamb shank (or breast), cut into three pieces (including the bone)
1.2l water
105g raw rice, well-rinsed
3 medium onions, finely chopped
4 garlic cloves garlic, finely chopped
3 celery sticks, cut into 6mm dice
60g flat-leaf parsley, chopped
60g coriander leaves, chopped
1 tbsp ground coriander
1 tsp ground turmeric
1 tbsp thick tamarind paste
1/8 tsp hot, red, chilli flakes
2 tsp salt (or to taste)
Method:
Combine the meat and water in a large pan and bring to a boil, skimming the surface with a slotted spoon to remove any foam. Add the rice, onions and garlic then reduce to a simmer, cover the pan and cook over low heat for 60 minutes. Stir occasionally to ensure the rice does not stick.
Add all the remaining ingredients and continue to simmer for a further 30 minutes. Serve hot.
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