All Easy Recipes. Cook all that you can cook. Lamb With Rice
(Kuzu Kizartmassi)
This is elaborate, but good and typically Turkish. This is an excellent and attractive dish.

What You Need:            (To Serve: 6 - 8)
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  • Lamb
  • Curd
  • Butter
  • Onions
  • Salt and pepper
  • Water
  • Lamb's liver
  • Lamb's heart
  • Pistachios
  • Currants
  • Mixed spice
  • Stock
  • Rice

  • How To Cook:
    1. Cut as much as is wanted of a leg or any other part of lamb in pieces the size of kidneys, then dip each piece in curd and fry them a nice brown in fresh butter.

    2. Place them in a stew pan with 2 or 3 sliced onions fried in butter, sufficient salt and pepper, and cover them with hot or cold water.

    3. Set it on a charcoal fire and let it simmer gently until it forms good thick gravy at the bottom of the stew pan.

    4. While the meat is cooking, chop up the liver and the heart of a lamb together, then fry in fresh butter with a little salt.

    5. When they are cooked, add a handful of pistachios, skinned, 1 tablespoon of currants and a little mixed spice.

    6. Stir it with a wooden spoon for 5 minutes or so, and then place it in a saucepan with some of the gravy of the lamb and 2 pints of stock.

    7. Set it on a charcoal fire with the cover over. When boiling, add 1 pound of rice, well washed, stir it, put the cover over and let it boil until each grain is rather soft, but separate.

    8. Then take it off, wrap round the lid a wet cloth to prevent the steam from escaping, and put it by the side of the fire for 20 minutes or so.

    9. Each grain will then swell up and be well separated, and no moisture be left. Dish it up in the form of a dome, arrange the pieces of lamb over tastefully, and serve hot.

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