Lamb, rice, tomato, and peppers bake slowly in a clay dish until tender.
25 min prep 120 min cook
Keeps the screen on · step-by-step guide · built-in timer
Sear the lamb in olive oil for 8 minutes until colored.
Add onions and peppers and soften for 5 minutes.
Transfer tomatoes, rice, and hot meat stock to the clay pot.
Cover the pot and bake at 180°C for 90 minutes.
Uncover and brown the top lightly for 10 more minutes.
💡 Tip: Sealing the clay pot tightly lets the rice swell slowly in the meat stock.
🍽️ Serving suggestion: Rest for 10 minutes after baking and serve with pickles.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~540
kcal calories
32
g protein
42
g carbs
27
g fat
5.6g
Sugar
3.5g
Fiber
387.9mg
Sodium
13.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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