Insanely Delicious Turkish Rice with Succulent Lamb, Ankara Tava

Ingredients:
• 1 kg lamb on bones - shoulder, ribs or shanks
• 120 g butter, about 8 tbsp
• 1 tbsp vegetable oil
• 2 cups rice, 500 g
• 1 small onion
• 2 bay leaves
• 2 - 3 whole peppercorns
• 2 tsp salt (extra for soaking the rice)
• Tomatoes and green sweet chilies to garnish

Instructions:
1. Wash and trim the lamb of the sinews and excess fat, cut into large chunks, about 200 g pieces
2. In a large Dutch oven, melt 50 g butter and add 1 tbsp oil, heat up until sizzling
3. Add the lamb, sear and cook until nicely browned on the outside
4. Add the onion, bay leaves, peppercorns and 2 liters water to cover the lamb
5. Bring to a boil and let it simmer for 1.5 hours
6. Add 1 tsp salt and let it simmer for another 30 mins
7. Remove and set aside the lamb, strain the stock and discard the onion, blackpepper and bay leaves
8. Soak the rice in hot salted water for 30 mins, wash and rinse throughly and let it drain
9. Add and layer the rice in a large oven dish or casserole, add 50 g / 4 - 5 tbsp butter
10. Place the cooked lamb pieces on top, add 1 tsp salt and 3 cups / 750 ml of the stock (strained cooking juices)
11. Cover and cook in the oven at 200°C / 400°F for 30 - 40 mins or until the rice absorbed most of the liquid
12. Remove from the oven, uncover and garnish with quartered tomatoes and chilies
13. Cook in the oven uncovered for another 10 mins until the tomatoes are roasted and no liquid remains
14. Optionally, melt and heat up 20g butter in a small saucepan, pour over the casserole
15. Let it rest for 15 mins before serving and enjoy.