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Rice Pilaf with Orzo and Türlü
A stew packed with fresh vegetables
Stews old-fashioned? No way! Combine something traditional with some on-trend touches this winter. Try making this Nomad’s ratatouille with lamb at home. Heat up the stove and bring on the cold weather!
50 min.
4 p.
mild
Time to get started
- Fry the lamb in a stew pan with a little salt in a tablespoon of butter, on medium heat.
- After about 10 minutes, add boiling water and leave to simmer for about 50 minutes, until it is deliciously tender.
- Rinse and cut the remaining vegetables into equal pieces and put them in a bowl, or buy the Turlu (e.g. by Sera) ready to eat in the shop.
- As soon as the meat is fairly cooked (after about 30 minutes), add the vegetables and fry them briefly so that they retain their bite.
- Then add a tablespoon of tomato and paprika puree. Mix well and add water to cover everything by 1 cm. Cook for about 20 minutes. If necessary, add some salt.
- Use these 20 minutes to prepare the rice pilaf: Rinse the rice very briefly under cold water without rubbing it. Then pour boiling water over it and leave the rice to soak for about 10 minutes.
- In the meantime, roast 50 grams of orzo (arpa sehriye) in a frying pan without fat over medium heat, until the orzo is golden brown.
- Take another pan and melt half a tablespoon of butter with a little splash of olive oil. Drain the rice and glaze it in the fat, with some added salt, on a medium heat. Once the fat has been absorbed the orzo can be added.
- Add 400 ml of boiling water, while stirring. Bring it to the boil. Then leave it to simmer over a medium heat so that the liquid is absorbed - ready!
- Serve the Turlu stew with the pilaf.
Your shopping list
- 200 g lamb goulash in 1-2 cm cubes
- 1 tbsp butter
- salt
- Miras pepper
- Miras allspice
- 1½ tbsp Miras tomato puree
- ½ tbsp paprika purée
- Miras olive oil
- 1 jar pickled Turlu (brand: Sera) or make it fresh yourself:
- 100 g large broad beans
- 1 small aubergine
- 1 green apple paprika
- pepper
- 1 small tomato
- For the pilaf:
- 200 g Miras arborio rice
- 50 g Orzo (durum wheat)
- 400 ml water
To print
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