Lamb and Rice Recipe

5 from 1 vote

This Turkish Lamb and Rice Recipe, also known as Ankara Tava, is made with tender slow-cooked lamb, Baldo rice, tomatoes, peppers, lamb broth, and warm spices.

Prep Time10

Cook Time2 20

Total Time2 30

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 815kcal

Author: Ayla Clulee

Ingredients

For the Lamb

½ tablespoon 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

For the Rice

3 tablespoon 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 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon allspice
½ teaspoon cinnamon powder
3 ½ cups broth from lamb (840 ml)

US Customary - Metric

Instructions

Cook the Lamb

Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
Once hot, add the lamb pieces and sear them until browned on all sides. This step locks in the flavors.
Stir in the onions, carrots, celery, garlic, and sauté for a minute before adding the bay leaf, peppercorns, and water.
Bring it to a gentle boil. Reduce the heat to low, cover the pot, and let the lamb simmer for 1½ - 2 hours, until tender.
When the lamb is tender, take it out and set it aside.
Strain the aromatic broth through a sieve and set it aside to use for cooking the rice.

Cook the Rice with Lamb

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 begin to soften, then stir in the chopped tomatoes. Cook until the tomatoes are tender.
Mix in the allspice, cinnamon, freshly ground black pepper, and salt, and sauté for another minute.
Add the cooked lamb pieces along with the rice, and pour in the lamb broth.
Cover the pan and cook on low heat for 20–25 minutes, being careful not to stir to maintain the layering.
Once cooked, turn off the heat and let the pan sit covered for 10 minutes to allow the flavors to blend and the rice to become fluffy.

Notes

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.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or stock. Freeze leftovers in portions for up to 3 months.

Nutrition