Turkish cuisine · Dough, Pasta & Rice

Lamb Under Cover

Lamb shoulder braised under a blanket of spring onions, lettuce and dill, served with buttered rice.

Ingredients · for 4 servings

• 800 g lamb shoulder
• 2 bunches spring onions
• 1 head lettuce
• 1 bunch dill
• 60 g butter
• 250 g long-grain rice
• 500 ml water
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Cut the lamb shoulder into generous 4 cm cubes, pat dry and season with salt; cut the spring onions into 3 cm pieces, tear the lettuce into wide strips, coarsely chop the dill.
2. Heat half the butter in a heavy pot and sear the meat in batches over high heat for 5–6 min. all over, until it shows browned crusts.
3. Layer the spring onions over the meat, add sugar, pepper and 300 ml water, bring to a boil and braise covered over low heat for 60 min.
4. Lay the lettuce strips and half the dill on top as a dense cover and cook covered for a further 20–25 min. until the lamb yields to light pressure and the braising liquid turns syrupy and glossy.
5. Meanwhile rinse the rice in cold water, sauté in the remaining butter for 2 min., add 500 ml hot water and salt and let swell covered over the lowest heat for 15 min., then let rest for 10 min.
6. Fluff the buttered rice with a fork, transfer to a platter, arrange the lamb with vegetables and braising liquid on top and sprinkle with the remaining dill.