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5 from 1 vote

Ankara Tava - Turkish Lamb and Rice

Ankara Tava is a delicious and hearty Turkish lamb and rice dish made with tender, slow-cooked lamb pieces and spiced aromatic rice.
Prep Time10 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Turkish
Diet: Gluten Free, Low Lactose
Servings: 6 people
Calories: 815kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Lodge Dutch oven

Ingredients

For the Lamb

  • ½ tablespoon olive oil
  • 2 ⅕ lbs shoulder of lamb (cut into medium-sized chunks) (1 kilo)
  • 5 cups water
  • 1 medium carrot (cut in chunks)
  • 1 medium onion (cut in chunks)
  • 2 stalks celery (cut in chunks)
  • 1 bay leaf
  • 6 peppercorns
  • 2 cloves peeled garlic

For the Rice

  • 3 tablespoon butter
  • 2 Turkish green peppers or 1 bell pepper (finely sliced - diced)
  • 2 medium tomatoes (finely diced)
  • 2 cups short grain rice such as baldo or tosya
  • 1½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon powder
  • 3 ½ cups broth from lamb
US Customary - Metric

Instructions

Cooking the Lamb

  • Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
  • Once hot, add the lamb pieces and sear them until browned on all sides. This step locks in the flavors.
  • Stir in the onions, carrots, celery, garlic, and sauté for a minute before adding the bay leaf, peppercorns, and water.
  • Bring it to a gentle boil. Reduce the heat to low, cover the pot, and let the lamb simmer for 1½ - 2 hours, until tender.
  • When the lamb is tender, take it out and set it aside.
  • Strain the aromatic broth through a sieve and set it aside to use for cooking the rice.

Cooking the Rice

  • Soak the rice in warm salted water for 20 minutes. Then, place it in a sieve and rinse under cold running water until the water runs clear.
  • Melt the butter in a pan over medium heat and add the peppers. 
  • Sauté for a few minutes until they begin to soften, then stir in the chopped tomatoes. Cook until the tomatoes are tender.
  • Mix in the allspice, cinnamon, freshly ground black pepper, and salt, and sauté for another minute.
  • Add the cooked lamb pieces along with the rice, and pour in the lamb broth.
  • Cover the pan and cook on low heat for 20–25 minutes, being careful not to stir to maintain the layering.
  • Once cooked, turn off the heat and let the pan sit covered for 10 minutes to allow the flavors to blend and the rice to become fluffy.

Notes

  • The quality of the lamb significantly impacts the flavor. Use fresh, locally sourced grass fed lamb meat if possible.
  • The cooking time of the lamb depends on the cut and the size of the lamb pieces.
  • Soaking the rice ensures even cooking and prevents it from clumping together.
  • Rinse the rice thoroughly to remove excess starch and ensure a fluffy texture.
  • Baldo rice, a short-grain variety grown in Turkey, is the best choice for Ankara Tava. It’s starchy, absorbs plenty of moisture, and cooks up creamy and tender while holding its shape.
  • Let the dish rest covered and undisturbed for 10 minutes to allow the flavors to blend and the rice to become fluffy.

Nutrition

Calories: 815kcal | Carbohydrates: 61g | Protein: 35g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 949mg | Potassium: 695mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2427IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 6mg