1 lamb shoulder (bone in, square cut, no shank, no neck)
Leaves of 2 rosemary sprigs
4 sprigs thyme
Fresh ground black pepper
200ml olive oil
1 Make marinade by combining chopped fresh herbs, salt, pepper and olive oil and rub over lamb shoulder. Place in baking dish and cover with foil.
2 Slow roast in medium heat oven(120-140 deg) for 4-6 hours. Bone should easily slide out when done.
Fresh pickled veggies:
2 carrots, sliced
½ cabbage, cut into large segments
3-4 small peppers, pricked
1 tablespoon sugar
1 tablespoon salt
3 cups water
2 cups white wine vinegar
Make base liquid by combining salt, sugar, water and white wine vinegar in an airtight container or small bucket with lid. Add whole black peppercorns, garlic cloves and fresh thyme and parsley sprigs. Add vegetables into liquid and leave outside for 3-4 days. Once ready, keep pickled vegetables in fridge and use at your convenience. This needs to be made 3-4 days ahead of time.
200g baldo rice
Fresh stock (chicken/lamb)
1 tablespoon pine nut
1 tablespoon kus uzum (Turkish dried baby currants)
Soak rice in warm water and leave aside for 20min. Bring fresh stock to boil. Melt butter in heavy base saucepan and roast pine nut to golden. Add strained rice and sautee approx 2-3 mins. Add remaining ingredients and mix well. Add hot stock just enough to cover rice by approx 1/cm. Bring to boil and then simmer for 10 mins. Leave lid on and rest. Mix well .Add pinch of ground cinnamon before serving.
Arrange ic pilaf and kuzu tandir on a suitable plate. Lightly sautee pickled veggies with butter, oregano and pul biber over high heat and serve with ic pilaf and kuzu tandir. Garnish with fresh thyme or rosemary sprig.