Ingredients

• 500 g lamb shoulder
• 400 g basmati rice
• 1 piece onion
• 3 tbsp butter
• 750 ml chicken broth
• 2 tbsp tomato paste
• 1 tsp black pepper
• 1 tsp salt
• 2 piece bay leaves
• 2 tbsp olive oil

Instructions

1. Prepare the lamb

   Cut the lamb shoulder into 2cm cubes, removing any excess fat. Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat for 2 minutes. Add the lamb pieces and cook for 8-10 minutes, stirring occasionally, until all sides are golden brown and the meat releases its juices. Do not overcrowd the pot or the meat will steam instead of browning.

2. Cook the kavurma

   Reduce heat to low and continue cooking the lamb for 25-30 minutes, stirring every 5 minutes, until the meat becomes tender and the fat renders completely. The lamb should be deeply caramelized and easily shred with a fork. Do not rush this process as slow cooking develops the rich kavurma flavor.

3. Sauté the aromatics

   Finely dice the onion into 5mm pieces. Push the cooked lamb to one side of the pot and add the diced onion to the rendered fat. Cook over medium heat for 5-6 minutes until the onion becomes soft and translucent. Add tomato paste and cook for 2 minutes until fragrant. Do not let the onion or paste burn.

4. Toast the rice

   Rinse the basmati rice in cold water until the water runs clear, then drain well. Add butter to the pot and let it melt over medium heat. Add the drained rice and stir gently for 3-4 minutes until each grain is coated with fat and slightly translucent. Do not break the rice grains while stirring.

5. Season and combine

   Add salt, black pepper, and bay leaves to the pot, stirring gently to distribute the spices evenly. Heat the chicken broth in a separate pan over medium heat for 2-3 minutes until warm. The seasoning should be slightly stronger than usual as the rice will absorb much of it. Do not add cold broth as it will shock the rice.

6. Cook the pilaf

   Pour the warm broth over the rice and bring to a gentle boil over medium-high heat for 3-4 minutes. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender. The surface should show small steam holes when done. Do not lift the lid during cooking or steam will escape.

7. Rest and fluff

   Remove the pot from heat and let it rest, covered, for 10 minutes to allow the rice to finish steaming and absorb remaining moisture. Remove the bay leaves and gently fluff the pilaf with a fork, mixing the lamb throughout. The rice grains should be separate and fluffy. Do not stir vigorously or the rice will become mushy.

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