Turkish · Dinner
Diced Lamb over Buttered Rice (High-Protein)
Diced lamb shoulder braised with onion, tomato and Turkish spices until tender, spooned over butter-cooked rice studded with toasted orzo. A fried egg and garlicky yogurt add extra protein alongside the lamb, while pine nuts and parsley finish the bowl with crunch and brightness.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
870Calories
54.3gProtein
45.8gFat
63.2gCarbs
6.8gSugar
5.4gFiber
1050mgSodium
423mgChol
19.6gSat Fat
980mgPotassium
190mgCalcium
6.8mgIron
3.4mcgVitamin B12
8.5mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Pat lamb shoulder dry and season with salt and pepper. Finely chop onion and mince garlic cloves on a cutting board.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown lamb pieces 5 minutes per batch until deep crust forms without steaming.
3
Bloom
Add onion and garlic to the pot over medium heat, cook 3 minutes until soft, then stir in tomato paste, paprika, cumin, and cinnamon for 1 minute.
4
Braise
Pour in beef stock and return lamb to pot, cover, and simmer over low heat 45 minutes until fork-tender and sauce thickens.
5
Toast and Simmer
Melt butter in a separate saucepan over medium heat and toast orzo 2 minutes until golden. Add rice and chicken stock, bring to boil, cover, simmer low 15 minutes until liquid absorbs and rice is tender.
6
Fry
Heat a nonstick pan over medium heat and fry egg 3 minutes until white is set and yolk edge is just firm.
7
Mix and Plate
Grate garlic clove into yogurt and season with salt. Spoon rice into a bowl, top with braised lamb and sauce, add fried egg and yogurt dollop, scatter with toasted pine nuts and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g lamb shoulder
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml beef stock
- 1 tsp1 tsp paprika
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp cinnamon
- 4 tbsp56g butter
- 1/2 cup90g dry orzo
- 1 cup190g basmati rice
- 2 cup480ml chicken stock
- 22 large eggs
- 2/3 cup160g plain yogurt
- 22 small garlic clove
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp parsley
- 1 tbsp1 tbsp olive oil
- salt, to taste
- black pepper, to taste
