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Balkan Lamb from the Tepsija with Fragrant Rice
(0)
70 min
Under an hour
Gurkerl Küche
Zart geschmortes Lammfleisch auf würzigem Reis mit Zwiebeln und Karotten – traditionell im Backrohr gegart für puren Balkan-Genuss.
Ingredients
Preparation method
Preparation & searing
Preheat the oven to 200 °C top/bottom heat. Cut the lamb into bite-sized pieces and season generously with fine salt and ground black pepper. Peel and finely chop the onions and garlic. Peel the carrots and cut them into thin slices.
Heat the extra virgin olive oil in a large pan. Sear the lamb pieces hot on all sides until nicely golden brown. Remove the meat and set aside.
In the remaining cooking fat, sauté the chopped onions and carrot slices for approx. 4–5 minutes until translucent. Briefly stir in the garlic and sweet paprika powder until the spices release their aroma. Add the long-grain rice and sauté for 1 minute until translucent.
Chef's tip
For particularly tender meat, fresh lamb shoulder or leg is ideal. A traditional Römertopf or cast-iron Dutch oven works just as well as a classic tepsija.
150 min
Under an hour
