5.0 from 3 votes
Ankara Tava - Turkish Lamb and Rice
Ankara Tava is a delicious and hearty Turkish lamb and rice dish made with tender, slow-cooked lamb pieces and spiced aromatic rice.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Servings: 4 people
Calories: 723 kcal
Course:
Main Course
Cuisine:
Turkish
Ingredients
For the Lamb
- ½ tablespoon olive oil
- 1000 g shoulder of lamb (cut into medium-sized chunks)
- 1200 ml water
- 1 medium carrot (cut in chunks)
- 1 medium onion (cut in chunks)
- 2 talks celery (cut in chunks)
- 1 bay leaf
- 6 peppercorns
- 2 cloves peeled garlic
For the Rice
- 40 g butter
- 2 Turkish green peppers or 1 bell pepper (finely sliced - diced)
- 2 medium tomatoes (finely diced)
- 400 g short grain rice such as baldo or tosya
- 1½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon allspice
- ½ teaspoon cinnamon powder
- 3½ cups broth from lamb
Instructions
Cooking the Lamb
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
- Once hot, add the lamb pieces and sear them until browned on all sides. This step locks in the flavors.
- Stir in the onions, carrots, celery, garlic, and sauté for a minute before adding the bay leaf, peppercorns, and water.
- Bring it to a gentle boil. Reduce the heat to low, cover the pot, and let the lamb simmer for 1½ - 2 hours, until tender.
- When the lamb is tender, take it out and set it aside.
- Strain the aromatic broth through a sieve and set it aside to use for cooking the rice.
Cup of Yum
Cooking the Rice
- Soak the rice in warm salted water for 20 minutes. Then, place it in a sieve and rinse under cold running water until the water runs clear.
- Melt the butter in a pan over medium heat and add the peppers.
- Sauté for a few minutes until they begin to soften, then stir in the chopped tomatoes. Cook until the tomatoes are tender.
- Mix in the allspice, cinnamon, freshly ground black pepper, and salt, and sauté for another minute.
- Add the cooked lamb pieces along with the rice, and pour in the lamb broth.
- Cover the pan and cook on low heat for 20–25 minutes, being careful not to stir to maintain the layering.
- Once cooked, turn off the heat and let the pan sit covered for 10 minutes to allow the flavors to blend and the rice to become fluffy.
Notes
- The quality of the lamb significantly impacts the flavor. Use fresh, locally sourced grass fed lamb meat if possible.
- The cooking time of the lamb depends on the cut and the size of the lamb pieces.
- Soaking the rice ensures even cooking and prevents it from clumping together.
- Rinse the rice thoroughly to remove excess starch and ensure a fluffy texture.
- Baldo rice, a short-grain variety grown in Turkey, is the best choice for Ankara Tava. It’s starchy, absorbs plenty of moisture, and cooks up creamy and tender while holding its shape.
- Let the dish rest covered and undisturbed for 10 minutes to allow the flavors to blend and the rice to become fluffy.
Nutrition Information
Calories
723kcal
(36%)
Carbohydrates
91g
(30%)
Protein
43g
(86%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
122mg
(41%)
Sodium
1383mg
(58%)
Potassium
940mg
(27%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
3628IU
(73%)
Vitamin C
61mg
(68%)
Calcium
77mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 723
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 122mg | 41% |
| Sodium | 1383mg | 58% |
| Potassium | 940mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3628IU | 73% |
| Vitamin C | 61mg | 68% |
| Calcium | 77mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.