Lamb and Rice Recipe

Name: Lamb and Rice Recipe
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Ingredients: ½ tbsp olive oil; 2 ⅕ lbs shoulder of lamb (cut into medium-sized chunks) ((1 kilo)); 5 cups water; 1 medium carrot ((cut in chunks)); 1 medium onion ((cut in chunks)); 2 stalks celery ((cut in chunks)); 1 bay leaf; 6 peppercorns; 2 cloves peeled garlic; 3 tbsp butter; 2 Turkish green peppers or 1 bell pepper ((finely sliced - diced)); 2 medium tomatoes ((finely diced)); 2 cups short grain rice such as baldo or tosya ((400 grams)); 1½ tsp salt; ½ tsp freshly ground black pepper; ½ tsp allspice; ½ tsp cinnamon powder; 3 ½ cups broth from lamb ((840 ml))

Jump to Recipe Add as a Google Source

This Lamb and Rice Recipe is a one-pan Turkish dish called Ankara Tava. Tava means “pan” in Turkish, and the name fits the way the meat and rice cook together gently. As it simmers, the rice absorbs the juices from the lamb and takes on the flavour of the whole pan. It is one of Ankara’s classic dishes, often prepared for special occasions, large family meals, and tables across Central Anatolia.

Classic Turkish lamb and rice dish served on a plate.

What sets it apart is the choice of meat, the slow cooking, and the way the pilaf gets its flavour from the juices released during cooking.

Jump to:

Why This Recipe Works
Ingredients You'll Need
How to Make Lamb and Rice
Recipe Tips From the Chef
What to Serve with Ankara Tava - Turkish Lamb and Rice
Storing and Reheating
Recipe FAQs
Related Recipes
Lamb and Rice Recipe

I grew up eating this in my hometown, and it's stayed a favorite because it's genuinely simple to make. You sear the lamb, simmer it until it falls apart, then cook the rice in that same broth. The only part that takes real time is letting the lamb cook low and slow. Everything else comes together quickly.

Lamb pieces, vegetables, and rice are cooked until tender in a pan.

Why This Recipe Works

Cooked in one pan – the rice simmers in the same broth as the lamb, so it soaks up all that flavor instead of cooking in plain water or stock.

Built for a crowd – it's a classic centerpiece for special occasions and family gatherings, though it scales down easily for a regular weeknight dinner too.

Uses very little added fat – as a skillet based dish, everything cooks gently in its own juices, so you don't need much oil or butter.

Fills you up without weighing you down – it's a popular choice during Ramadan since it holds you over comfortably after iftar.

Flexible – swap the rice for orzo (called arpa şehriye in Turkish) for a different but equally traditional take, or use beef or chicken if lamb isn't available.

A true Turkish staple – in Turkey, a meal is not considered complete without a pilaf on the table, and this dish gives you the meat and the pilaf together in one pot.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Lamb - Choose shoulder or shank. Both turn tender as they slow cook. Leg of lamb works too if you want a leaner cut. Pick bone in pieces for the most flavor.

Rice - Baldo rice, a chubby, short grain rice grown in Turkey, works best here. It's highly starchy, so it absorbs plenty of moisture and turns out creamy and tender while still holding its shape. Arborio rice makes a good substitute.

Vegetables - Onions, celery, garlic, and carrots build flavor into the lamb and stock, while tomatoes and green bell peppers form the base of the rice.

Spices - I reach for black pepper, cinnamon, and allspice most often. Add paprika, cayenne, or cumin if you want more depth.

How to Make Lamb and Rice

Cook the Lamb

Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Once it'shot, add the lamb pieces and sear them on all sides until browned. Stir in the onions, carrots, celery, garlic, and sauté for a minute before adding the bay leaf, peppercorns, and water.

Carrots, celery, onions, garlic, and water are added to the lamb.

Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let the lamb simmer for 1½ to 2 hours, until tender. Cooking time varies depending on the cut and size of the lamb pieces. Once the lamb is tender, remove it and set it aside. Strain the broth through a sieve and set it aside, too. You'll use it to cook the rice.

Slow-cooked tender lamb pieces on a plate.

Cook the Rice

Soak the rice in warm salted water for 20 minutes. Then, place it in a sieve and rinse under cold running water until the water runs clear.

Melt the butter in a pan over medium heat and add the peppers. Sauté for a few minutes until they soften, then stir in the chopped tomatoes and cook until they break down.

Chopped tomatoes are added to sauteed peppers.

Add the allspice, cinnamon, black pepper, and salt, and sauté for another minute. Add the lamb back in along with the rice, then pour in the lamb broth. This is what gives the rice its flavor, since the pilaf takes on all the meat juices released during cooking.

Soaked rice and cooking juices from the lamb are added to the pan.

Cover the pan and cook on low heat for 20 to 25 minutes. Try not to stir it, since this keeps the layers intact. Once it's done, turn off the heat and let the pan rest, covered, for 10 minutes so the flavors settle and the rice turns fluffy. Finish with a scatter of fresh parsley if you like a little color and freshness on top.

Finished dish is garnished with chopped parsley.

Recipe Tips From the Chef

Use lamb shoulder, leg, or shank for the best texture. These cuts need time, but they give the broth more flavor.

Do not cut the lamb too small. Medium chunks stay juicier during the long simmer.

Brown the lamb properly before adding the vegetables and water. Pale meat gives a weaker broth.

A rice cooker takes the guesswork out of the rice stage. Add the lamb broth, sautéed vegetables, and rice as you normally would, then let the rice cooker do the rest.

Keep the lamb at a gentle simmer. A hard boil can make the meat tough.

Strain the broth before adding it to the rice. This gives the finished dish a cleaner texture.

Soak the rice before cooking. It helps the grains cook evenly and reduces clumping.

Measure the broth after straining. If you do not have enough, top it up with hot water.

Rinse the rice well after soaking. The water should run mostly clear.

Baldo rice, a short-grain variety grown in Turkey, is the best choice for Ankara Tava. It’s starchy, absorbs plenty of moisture, and cooks up creamy and tender while holding its shape.

The cooking time of the lamb depends on the cut and the size of the lamb pieces.

Short on time? A pressure cooker brings the lamb's cooking time down to about 20 minutes, then you can finish it in the pan with the vegetables as usual.

Do not stir the rice once the broth goes in. Cover the pan, lower the heat, and let it cook gently.

Let the dish rest covered and undisturbed for 10 minutes to allow the flavors to blend and the rice to become fluffy.

What to Serve with Ankara Tava - Turkish Lamb and Rice

Ankara Tava is rich, so I like to serve it with something fresh or cooling on the side.

Cacik works very well with lamb and rice. Homemade plain yogurt is also enough if you want something simple.

A fresh salad helps balance the dish. Persian Shirazi Salad, Lebanese Cabbage Salad - Malfouf Salad, or Coban Salatasi, Cucumber Tomato Feta Cheese Salad all work well.

Storing and Reheating

Let leftovers cool before storing them. Keep lamb and rice in an airtight container in the fridge for up to 3 days.

Reheat it gently on the hob with a splash of water or stock. Stir carefully, just enough to loosen the rice without breaking it.

You can also reheat it in the microwave. Cover the bowl and add a small splash of water before heating.

Freeze leftovers in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe FAQs

Is Ankara Tava made with rice or orzo?

Both versions exist. Some recipes use orzo, and some use rice. This recipe uses rice because that is the version I grew up with in Ankara.

Is Ankara Tava gluten-free?

Yes, as long as you use rice, it’s naturally gluten-free. If you use orzo, ensure it’s a gluten-free variety if needed.

Can I use basmati rice instead of Baldo rice?

Yes, basmati rice works as a substitute, though it has a slightly different texture and absorbs less liquid compared to Baldo rice.

For more delicious Turkish lamb dish recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this classic Ankara Tava - Lamb and Rice dish as much as you enjoy eating it! 🙂