Mastava — Fragrant Lamb and Rice Pilaf

A traditional Eastern dish where tender lamb simmers with rice in a fragrant broth infused with yogurt, garlic, and fresh herbs. Each slice of meat melts in your mouth, while the rice absorbs the richness of spices and aromatic flavors.

Ingredients

• 700 g Lamb
• 3 pcs Onion
• 1 tsp Turmeric
• 1 pcs Orange
• 150 g Short-grain rice
• 500 g Natural yogurt
• 4 clove Garlic
• 2 tbsp Vegetable oil
• 1 tbsp Dried dill
• 1 tbsp Black pepper
• 1 cup Canned chickpeas
• to taste Salt

Instructions

1. Cut the lamb into large chunks and place in a spacious pot along with diced onion. Sprinkle with turmeric, pour in water until the meat is completely covered. Bring to a boil, then reduce the heat and simmer gently until the lamb becomes very tender and easily separates from the bones.
2. While the meat is cooking, cut the orange zest into thin strips, removing as much of the white pith as possible. Place the zest in a bowl of water and leave to soak.
3. When the lamb is tender, remove it from the broth. Allow to cool, then shred the meat by hand, removing the bones. Return the meat to the pot with the broth.
4. Rinse the rice under cold water. Add it to the pot and season with salt to taste. The liquid level should be approximately 2 cm above the rice; add more water if needed. Bring to a boil, then reduce the heat to medium and cook uncovered, stirring occasionally, until the rice is almost tender (al dente) and the liquid is absorbed.
5. Carefully stir in the yogurt, mixing thoroughly. In a separate skillet, sauté the crushed garlic cloves in oil. Pour this mixture into the pot, add the dill, black pepper, chickpeas, and salt to taste. Mix everything well.
6. Cover the pot with a clean thick cloth, then place the lid on top. Leave on low heat for approximately 30 minutes to allow the aromas and flavors to fully develop. Serve hot with naan bread — this makes for a particularly cozy and satisfying meal.