Turkish-style Lamb Pilaw

Ingredients

• 1500 gLamb meat
• 1500 mlBroth
• 250 gButter
• 400 gRice
• 83 gTomato paste
• 50 gOnion
• 15 gParsley
• 6 gGarlic
• 20 gChili
• 1 pcsBay leaf
• 2 pcsThyme
• 12 gSalt
• 2 tspPepper
• 0.1 gSaffron

Instructions

1. 1

   Preparation

   • Bone the lamb (leg or shoulder) and cut the meat into pieces about the size of a pigeon egg (approx. 1.5–2 cm).
   • Prepare 1.5 l of stock from the bones or have 1.5 l ready.
   • Chop the onion, roughly chop the parsley, crush the garlic and halve the chilies (remove seeds if desired).
2. 2

   Brown and braise the meat

   • Heat the butter (or oil) in a large pot and sweat the chopped onion for 2–3 minutes.
   • Add the lamb pieces and brown on medium heat for 15–20 minutes, seasoning with salt and pepper.
   • Add parsley, bay leaf, thyme, crushed garlic and chilies, cover with the stock and stir in the tomato paste.
   • Cover and simmer gently for about 1 1/4 hours until the meat is tender.
3. 3

   Cook the rice and finish

   • When the meat is tender, sprinkle the washed rice (400 g) evenly over the meat.
   • Optionally add a pinch of saffron and cover the pot.
   • Cook gently for about 25 minutes until the rice has absorbed the liquid and is tender.
   • Remove from heat, let rest briefly and skim off excess fat before serving. Garnish with chopped parsley.