Lamb Pilaf with Tkemali Sauce

Preparing the Ingredients 1. In a bowl, marinate the cubed lamb with 2 tbsp of Tkemali sauce, minced garlic, and a pinch of salt and pepper. Let it sit for 30 minutes to absorb the flavors.

Cooking the Lamb 2. In a large pan, heat some oil over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5-7 minutes.

Preparing the Pilaf 3. Add the chopped celery to the pan with the lamb and sauté for 2-3 minutes until slightly softened. Then, add the rice and stir to combine with the lamb and celery.

4.Pour water or broth over the rice mixture, following the package instructions for the rice-to-liquid ratio. Cover and let it simmer until the rice is cooked through, about 15-20 minutes.

Finishing Touch 5. Once the rice is cooked, fluff it with a fork and adjust the seasoning if necessary. Serve the lamb pilaf hot, drizzled with the remaining Tkemali sauce.