Georgian Lamb Pilaf with Tkemali Sauce

Preparing the Rice Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch.

Sauteing the Aromatics In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until fragrant and translucent, about 3-5 minutes.

Browning the Lamb Add the cubed lamb to the pot and cook until browned on all sides.

Seasoning the Lamb Season the lamb with salt, black pepper, cayenne pepper, and cumin. Stir well to coat the meat with the spices.

Cooking the Pilaf Pour in the beef or lamb broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.

Cooking the Rice Add the rinsed rice to the pot, stir to combine, cover, and cook for an additional 15-20 minutes or until the rice is tender and has absorbed the liquid.

Making the Tkemali Sauce Meanwhile, prepare the tkemali sauce by combining the tkemali sauce and chopped celery in a small saucepan. Heat over low heat until warmed through, stirring occasionally.

Serving the Dish Serve the Georgian Lamb Pilaf hot, topped with the tangy tkemali sauce and garnished with fresh herbs, if desired.