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

beef, jewish, lamb, russian

1 1/2 lb lamb shank or breast, cut in 3- pcs; , including bone
11 cup water
3/4 cup raw rice, well-rinsed
3 medium (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 cup flat-leaf italian parsley, chopped
1/2 cup fresh coriander, chopped
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 tablespoon thick tamarind concentrate (see not; e2)
1/8 teaspoon hot red chili flakes
2 teaspoon salt, or to taste

The setsamandi is not thick enough to be called a stew nor thin enough to be considered a soup. It is a strongly seasoned gruel thickened by cooking rice until it nearly dissolves. The flavor, to me, seems Indian, since turmeric & surprising tamarind paste are included, along w/ cayenne. In spite of all these conflicting seasonings & textures, it is Georgian. 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. Serve hot w/bread, Mchadi (Cornmeal Pancake -- see GEORGIAN.050) and Romee (Cornmeal Mush -- see GEORGIAN.049). Serves 8. NOTE: Lamb is fat & it would be prudent to prepare setsamandi or kharcho (the Russian word) day before, refrigerate it, & then scoop off & discard congealed fat. Rewarm briefly. NOTE2: Tamarind (Tamarindus indica): A legume from tamarind tree. The pods are filled w/a brown acid pulp & seeds. The pulp is soaked in water abt 1/2 hr & strained. It is this liquid w/its unique and attractive flavor that is used in Southeast Asian dishes, especially in India & Indonesia. The tamarind tree also grows & fruit is used in subtropical Georgia. To prepare a thick tamarind concentrate, dissolve 2 tb paste, which can be purchased in Latin American & South Asia, in 1/2 cup water, & strain through a metal sieve. This liquid may be reduced by half w/a few mins of boiling or it may be used as is. (In Central America tamarind water is used to prepare a cooling summer drink.) Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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