Usuba
Wheat Porridge with Braised Lamb
A hearty dish made from cracked wheat groats with tender stewed lamb, carrots, and onions in tomato sauce. The lamb is cooked separately with vegetables and adjika, then served on top of the porridge.
- Total
- 45 min
- Standard serving
- 357 g
Ingredients
Total 10
Instructions
- 1
Step 1
Pour 400 ml of boiling water over the crushed wheat groats, salt and cook, stirring, for 15–20 minutes.
- 2
Step 2
When the porridge thickens, cover the pot with a lid and cook over very low heat until done.
- 3
Step 3
Wash the green onions and chop finely.
- 4
Step 4
Peel the onion, wash it and slice into rings.
- 5
Step 5
Wash the carrots, peel them, and grate on a coarse grater.
- 6
Step 6
Rinse the meat, cut it into small pieces, salt and pepper it. Place in a pot and fry in clarified butter until golden brown.
- 7
Step 7
Add onion, carrot, pour in a little water, add tomato paste and adjika. Stew for 20 minutes over low heat.
- 8
Step 8
Pour in 0.5 liters of water and cook until the lamb is done.
- 9
Step 9
Arrange the wheat porridge on plates, top with pieces of lamb and stewed vegetables, pour the sauce formed during the stewing of the meat over them. Sprinkle with green onions.
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