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Etli
Pilav (Rice with Lamb)
Ingredients
(serves 4):
- 2 lamb shanks
- 1 cup rice
- 4-5 fresh green onions, cut into little pieces
- 2 medium size tomatoes, diced
- Salt, pepper
- 30 ml. butter, diced
First, place lamb shanks in a medium sized pot. Cover with water
and cook on medium-high for 35-40 minutes. When finished,
separate the meat, discard the bones, strain and put aside the
remaining stock for use later.
Place washed, uncooked rice in a large skillet (not a pot). Put
the lamb pieces between the rice equally. Put tomatoes, green
onions, butter, salt and pepper as well around the lamb. Then take the stock from before and pour it over. The stock should be
1 3/4 cups, if not, you can add water. Keep the lid half covered
and cook on medium-low heat for approximately 20-25 minutes
until the rice is cooked (water should be completely absorbed).
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