Title: Setsamandi (Kharcho) (Lamb, Rice & Herb Gruel
Categories: Lamb Jewish Sephardic Georgian
Yield: 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	tb	Ground coriander
1	ts	Ground turmeric
1	tb	Thick tamarind concentrate (see NOTE2)
1/8	ts	Hot red chili flakes
2	ts	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

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