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Setsamandi (Kharcho) (Lamb, Rice & Herb Gruel)



1 Servings
1 1/2 lb lamb shank (or breast),cut
-in
- 3- pcs,, including bone
11 c water
3/4 c raw rice,well-rinsed
3 md (1-1/2 cups) onions,chopped
- fine
4 cloves garlic,chopped fine
3 ribs (1-1/2 cups) celery
-cut into,1/4-in cubes
1/2 c flat-leaf italian parsley
-chopped
1/2 c fresh coriander,chopped
1 T coriander,Ground
1 t turmeric,Ground
1 T thick tamarind concentrate
-(see not,e2)
1/8 t hot red chili flakes
2 t salt,or to taste


1. Put meat & water into a large pan & bring to a boil over moderate heat. Remove foam w/a slotted spoon.
2. Add rice, onions, & garlic & simmer in covered pan over low heat for 1 hr. Stir every now & then to keep rice from sticking.
3. Add all other ingreds at once & continue to simmer for 1/2 hr.
Serves 8.













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