Turkish · Dinner
Diced Lamb over Buttered Rice
Cubed lamb shoulder browned then simmered with onion, tomato paste and Turkish spices until tender, served over rice cooked in butter and stock until glossy. Finished with parsley and lemon, this bowl balances rich, savoury meat against fluffy, buttery grains.
$7
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
702Calories
45.3gProtein
33.8gFat
52.1gCarbs
4.9gSugar
3.2gFiber
1580mgSodium
178mgChol
13.9gSat Fat
870mgPotassium
70mgCalcium
5.1mgIron
2.6mcgVitamin B12
11mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes and pat dry. Chop the onion finely.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb cubes on all sides until deep crust forms, about 5 minutes.
3
Saute
Add onion and cook over medium heat 4 minutes until softened and translucent.
4
Braise
Stir in tomato paste, cumin, paprika, salt and pepper. Pour in 1/2 cup stock, cover and simmer over low heat 40 minutes until lamb is fork-tender.
5
Simmer
Melt butter in a separate saucepan over medium heat. Stir in rice 1 minute until glossy, add 3/4 cup stock, cover and simmer 15 minutes until tender.
6
Plate
Spoon buttered rice into a bowl, top with braised lamb and sauce, scatter parsley over and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml chicken stock
- 2 tsp2 tsp cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp olive oil
- 1 cup190g white rice
- 2 tbsp28g butter
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
