Hot Lamb with Rice

A tantalizing main course from the heart of Turkey, where tender meat mingles with aromatic rice and a hint of fiery chilies.

This is great Turkish Food to enjoy your rice and hot lamb meat.

serving 4 People

time 90 min

INGREDIENTS

• 500 grams diced lamb

• 250 grams basmati rice

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon dried chili flakes

• 1 cup vegetable broth

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• 2 tablespoons olive oil

How to Cook

1. In a large pot or Dutch oven over medium heat, begin the cooking process by adding a generous amount of olive oil. Once the oil has warmed up and is shimmering, carefully add the pieces of lamb. Allow the lamb to sear and brown on all sides, which should take approximately 5 to 7 minutes. This step is crucial as it develops a rich flavor base for the dish, enhancing the overall taste profile. Make sure to turn the pieces of lamb occasionally to ensure even browning and to prevent sticking to the pot.

2. After the lamb has achieved a nice golden-brown color, stir in the diced onion, chopped bell peppers, and minced garlic. The combination of these aromatic vegetables will infuse the dish with wonderful flavors. Sprinkle in the cumin, coriander, and chili flakes, stirring well to combine all the ingredients. Continue to cook this mixture, stirring frequently, until the vegetables have softened and the onions become translucent, which should take about 5 to 8 minutes. The spices will release their fragrant aromas during this cooking process, creating a delightful base for the meal.

3. Once the vegetables are softened and aromatic, add the tomato paste to the pot. Stir it in thoroughly, allowing it to cook for approximately 1 minute. This step is important as it deepens the flavor of the tomato paste, giving it a slightly caramelized taste that will enhance the overall dish. The paste will begin to meld with the other ingredients, creating a cohesive mixture.

4. Next, stir in the uncooked rice along with the vegetable broth, ensuring that the rice is well-coated with the flavorful mixture. Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for about 15 minutes. During this time, the rice will absorb the broth and flavors, becoming tender and fluffy. It is important not to lift the lid during this simmering process, as it allows steam to escape, which is essential for cooking the rice properly.

5. After the 15 minutes have passed, remove the pot from the heat but leave the lid on. Let it stand for an additional 5 minutes. This resting period allows the rice to finish cooking and helps to set the flavors. After the time is up, remove the lid and use a fork to gently fluff the rice, separating the grains and incorporating the lamb and vegetables evenly throughout.

6. To add a fresh touch to the dish, finely chop some fresh parsley and sprinkle it generously over the top as a garnish. This not only adds a pop of color but also a burst of freshness that complements the rich flavors of the lamb and spices. Serve the dish immediately while it is still warm, allowing everyone to enjoy the comforting aromas and hearty flavors of this delightful meal.

Hot Lamb with Rice

Protips

For a spicier dish, add more chili flakes to taste.

To make the dish ahead of time, prepare the rice and meat mixture up to the point of adding the vegetable broth. When ready to serve, reheat the mixture and then add the vegetable broth and cook as directed.