Etli Pilav (Pilaf With Lamb Meat)
- Boneless lamb shoulder or leg 360 gr
- Onion 2 medium size
- Margarine 6 tablespoon
- Tomatoes 2 small size
- Su (sicak) 3 1/2 cup
- Salt 2 1/2 teaspoon
- Black Pepper 1 teaspoon
- Rice 2 cup
Cut meat into 2-2 1/2 cm (1 inch) cubes. Combine with finely chopped onions. Saute in margarine for a few minutes. Cover and braise for 40 minutes in a covered saucepan. Add minced tomatoes, hot water, salt and black pepper; stir well. Cover and simmer until meat is tender. Stir in rice; mix well. Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Serve hot.
This served with cacik or vegetable salad as a main dish.