A savory rice and bulgur pilaf packed with tender & succulent pieces of lamb.
Under pressure. Why is it that some of the most beautiful things in life are created under pressure. Just think about it:
Diamonds are formed… under pressure
Pearls are formed…under pressure
Kapamali Et (Lamb shanks) for this pilaf recipe is cooked…under pressure
It’s true, the lamb goes into a pressure cooker for about an hour until it is tender and delicious. Then it’s coated with a saffron yogurt and baked until the skin is brown and crispy. Then the meat pulls off the bone and is added in large chunks to the bulgur and rice pilaf. One word, YUM.
Here’s the recipe:
- 1.5 kilos of lamb shanks
- 3 c white rice
- 1.5 c medium sized bulgur
- 2 TBSP suzme yogurt (or any thick yogurt)
- 1 tsp saffron
- 2 TBSP olive oil
- salt & pepper (to taste)
Place the lamb in a pressure cooker and cook for 1 hour.
Meanwhile, combine the yogurt and the saffron and set aside.
Remove the lamb from the pressure cooker and place on a baking sheet. Spread the saffron yogurt over the top of the lamb.
Place in the oven on 375F until the skin is brown and crisp.
Remove from the oven and let rest.
Meanwhile, in a large stockpot, melt the butter and add the olive oil. Pour in the rice and bulgur. Stir for 2-3 minutes to toast, then pour in about 8-9 cups of hot water.
Season with salt and pepper and bring to a boil.
Then reduce the heat to medium low and cook for approximately 20 minutes or until the rice and bulgur are tender.
Pour the rice and bulgur pilaf onto a serving plate.
Shred the lamb into small pieces and place on top of the rice and bulgur pilaf.
Serve & Enjoy!