Delicious Turkish Rice with Succulent Lamb, Ankara Tava

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken reduces fat content while still providing protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor profile with a higher smoke point.

bay leaves

Omit if unavailable; dish will still be flavorful.

red pepper flakes

Adjust to taste or substitute with paprika for less heat.

Wash and trim the lamb of the sinews and excess fat, cut into large chunks, about 200 g pieces.

In a large Dutch oven, melt 50 g butter and add 1 tbsp oil, heat up until sizzling.

Add the lamb, sear and cook until nicely browned on the outside.

Add the onion, bay leaves, peppercorns and 2 liters water to cover the lamb.

Bring to a boil and let it simmer for 1.5 hours.

Add 1 tsp salt and let it simmer for another 30 mins.

Remove and set aside the lamb, strain the stock and discard the onion, black pepper and bay leaves.

Soak the rice in hot salted water for 30 mins, wash and rinse thoroughly and let it drain.

Add and layer the rice in a large oven dish or casserole, add 50 g / 4 - 5 tbsp butter.

Place the cooked lamb pieces on top, add 1 tsp salt and 3 cups / 750 ml of the stock (strained cooking juices).

Cover and cook in the oven at 200°C / 400°F for 30 - 40 mins or until the rice absorbed most of the liquid.

Remove from the oven, uncover and garnish with quartered tomatoes and chilies.

Cook in the oven uncovered for another 10 mins until the tomatoes are roasted and no liquid remains.

Optionally, melt and heat up 20g butter in a small saucepan, pour over the casserole.

Let it rest for 15 mins before serving and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary