与羊羔的土耳其米汤

羊肉和短粒米饭，在蒜蓉汤中炖，加入这种简单的土耳其汤，用婴儿叶调味，加入辣椒，新鲜柠檬汁和橄榄油。 Carnaroli是意大利烩饭中常用的意大利米饭;即使在库存中煮熟，它仍保持其形状并具有坚实的咬合.

资料来源：Martha Stewart Living，2010年2月

份量

配料

1.

将5夸脱的水，羊腿，胡萝卜，洋葱，月桂叶，大蒜和胡椒粉放入大锅中煮沸。烹饪，经常撇去泡沫和脂肪，持续2个半小时.
2.

将羊肉转移到盘子里，静置直到足够凉爽处理。从骨头上取下肉，切碎，丢弃脂肪。通过细筛过滤肉汤，脱脂;丢弃固体.
3.

将2杯浓汤，剩余的1 1/2杯水和米饭放入中火锅中，用中高火煮沸。用盐和胡椒调味。将热量降低至低温，轻轻煨，盖上，直至液体被吸收，米饭变软，约15分钟.
4.

同时，将剩余的肉汤放入中火锅中煮沸。用盐和胡椒调味。加入切碎的羊肉，煮至加热.
五.

在每份肉汤中加入一勺米饭。顶部有羊肉和辣椒。将柠檬挤在汤上，淋上油，然后用胡椒调味.

可以提前3天制作和冷藏肉汤，使脂肪上升到顶部;在重新加热之前移除并丢弃。这种汤配皮烤饼和烤大蒜配对.

Easton
27.04.2023 @ 16:08

This article is written in Chinese and talks about a recipe for lamb and short-grain rice stewed in garlic soup, with the addition of a simple Turkish soup seasoned with baby leaves, chili, fresh lemon juice, and olive oil. The recipe calls for Carnaroli rice, which is commonly used in Italian risotto and maintains its shape and firm texture even when cooked. The article provides a list of ingredients and step-by-step instructions for making the dish, as well as a cooking note suggesting that the lamb broth can be made ahead of time and refrigerated for up to three days.