8 Rijstpilaf met Orzo en Türlü Nomaden Ratatouille met lamsvlees

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.