Turkish Lamb and Stuffed Rice Pilaf

Sear the lamb over high heat to seal it

Add butter, rosemary, garlic, black pepper, salt, and red pepper flakes, then sauté briefly

Pour in 1/2 cup hot water, cover with parchment paper and the pot lid, reduce heat to low, and cook for 3 hours

Turn the lamb over and cook for another 2-3 hours on low heat

For faster preparation, sear in a pressure cooker, add 1 cup water, reduce heat, and cook covered for 30 minutes until liquid is released, then add the same spices and cook on high heat until whistling, then low heat for 1-1.5 hours, monitoring carefully

Chop the onion and sauté in oil until softened

Add almonds and cook until lightly toasted

Stir in pine nuts and continue sautéing

Add butter and rice, and keep stirring while cooking

Mix in allspice, cinnamon, currants, and salt

Pour in chicken broth and let it cook until done

Shred the cooked lamb and serve it over the stuffed rice

Prepare side dishes like salads while the lamb cooks slowly

This dish is ideal for holiday meals or special dinners