Lamb shoulder braised in broth until tender, then set on a tomato-scented orzo pilaf and browned in the oven. A hearty, high-protein signature dish from Ankara.
Ingredients
Instructions
- 1
Cut the lamb shoulder into 4 large pieces. Roughly chop the onion and put it in a pot with the meat; pour in the beef broth.
- 2
Bring to a boil, skim, then cover and simmer over low heat for 60-70 minutes until the meat is fork-tender.
- 3
Lift out the meat; strain and measure the cooking liquid (you should have about 2 cups).
- 4
In another pot, melt 30 g of the butter and toast the pasta over medium heat for 4-5 minutes until golden. Stir in the tomato paste for 1 minute.
- 5
Add the hot strained broth, most of the salt and the black pepper; cover and cook over low heat for 10 minutes until absorbed.
- 6
Heat the oven to 200 °C. Spread the pilaf in a baking dish, arrange the meat on top, sprinkle with the remaining salt and dot with the remaining 20 g butter.
- 7
Bake at 200 °C for 15-20 minutes until the meat is browned and the edges of the pilaf are slightly crisp. Serve hot.
Nutrition
Per serving
| Calories | 739 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 50 g |
| Fat | 42 g |
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