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Bulgarian Baked Lamb with Rice
Agnets na Furina s Oryz
A traditional Bulgarian dish where tender lamb is marinated and slow-baked with aromatic herbs, then served over a bed of fluffy rice, often topped with a creamy yogurt-egg mixture.
đ§ Ingredienser
- 700 g Leg of lamb(boneless, cut into pieces)
- 1 string Fresh mint(chopped)
- 1 string Fresh parsley(chopped)
- 1 string Spring onions(chopped)
- 1 string Spring garlic(chopped)
- 2 Hot peppers(chopped (optional, adjust to taste))
- 10 g Salt
- 10 g Red pepper flakes
- 80 ml Olive oil
- 200 ml Water
- 250 g Rice
- 100 g Onion(finely chopped)
- 200 g Carrots(finely chopped)
- 150 g Spinach(chopped)
- Parsley stems(for rice)
- 3 large Eggs
- 500 ml Greek yogurt
- 80 g All-purpose flour
- 200 g Celery(for puree)
- 100 ml Milk(for puree)
đšâđł Instruktioner
- 1
For the marinade: Combine fresh mint, parsley, spring onions, spring garlic, hot peppers (if using), salt, red pepper flakes, olive oil, and water in a blender. Blend until a creamy mixture forms.
đĄ Proffstips: Adjust the amount of hot peppers to your spice preference. - 2
Cut the lamb into pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight.
- 3
Preheat your oven to 170°C (340°F). Arrange the marinated lamb in a ceramic casserole dish and cover with a lid.
đĄ Proffstips: Using a lid helps to keep the lamb moist during the long cooking process. - 4
Bake the lamb for approximately 4 hours, or until it is very tender and falling apart.
- 5
While the lamb is baking, prepare the rice. In a separate pan, sauté the finely chopped onion and carrots in a little oil until softened. Add the rice and parsley stems, stirring to coat. Pour in boiling water or vegetable broth (about twice the volume of the rice), season with salt and pepper, and bring to a simmer. Cover and cook until the rice is tender and the liquid is absorbed.
đĄ Proffstips: You can add spinach to the rice during the last 5 minutes of cooking. - 6
Once the rice is cooked, transfer it to a baking dish. Once the lamb is ready, place it on top of the rice.
đĄ Proffstips: Alternatively, you can bake the rice separately and serve the lamb alongside it. - 7
Prepare the topping: Whisk together the eggs, Greek yogurt, and flour until smooth. Pour this mixture evenly over the rice and lamb.
đĄ Proffstips: Ensure the topping is spread evenly for a consistent golden crust. - 8
Bake for an additional 20-30 minutes, or until the topping is golden brown and set.
- 9
For the celery puree (optional garnish): Boil the chopped celery in milk until completely soft. Blend until a fine, creamy mixture. Serve the baked lamb and rice, garnished with celery puree and fresh herbs if desired.
đĄ Proffstips
- âMarinating the lamb overnight allows the flavors to penetrate deeply.
- âEnsure the casserole dish is oven-safe and has a tight-fitting lid.
- âThe yogurt-egg topping adds a rich, custardy layer that complements the lamb and rice.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add dried plums or apricots to the lamb during the last hour of baking for a touch of sweetness.
- Use a different cut of lamb, such as shoulder or shank, adjusting cooking time as needed.
- Serve with a side of Shopska salad for a fresh contrast.