A warm winter stew of lamb cubes browned in butter and braised with carrots in an earthenware casserole, with coarsely cut leeks and a handful of rice added during the second half of cooking. Unlike olive-oil-braised leeks, this dish uses butter as its main fat and is served hot rather than chilled. The rice absorbs the casserole liquid and thickens the sauce.
Trim the root ends and dark green leaves, keeping the white and light green parts. Split the leeks lengthwise, open the layers with your fingers, and rinse under running water. Cut them diagonally into 3 cm pieces and drain.
Melt 35 g butter in a wide skillet. Brown the lamb cubes over high heat until their liquid evaporates and the edges are browned.
Add the diced onion and cook until softened. Stir in the tomato paste until its raw smell fades. Add the sliced carrot, salt, black pepper, Turkish red pepper flakes, and water, then bring to a boil.
Transfer the mixture to the earthenware casserole and cover it. Put the casserole on the middle rack of a cold oven, set it to 190°C / 375°F, and cook for 40 minutes; the earthenware pot should heat along with the oven.
Remove the casserole from the oven. Stir the leeks and rinsed, drained rice into the sauce, then dot the remaining butter over the top. Cover and cook for 40 minutes more. It is ready when the leeks are soft and glossy and a grain of rice mashes between your fingers.
Set the casserole on a dry wooden trivet and let it rest for 5 minutes. Serve hot with yogurt on the side.
Before chopping the leeks, split them lengthwise and rinse between the layers under running water; grit trapped between the leaves settles to the bottom of the casserole and ends up in each spoonful.
Pırasanın koyu yeşil kısmını kullanmayın, yemeğe acımsı bir tat veriyor.
Doğru, koyu yeşil yaprak bu güveçte sertleşiyor. Onları atmak yerine et suyu kaynatırken kullanabilirsiniz.
Pirinci koymayı atladım, güveç sulu kaldı. Pirinç burada hem kıvam veriyor hem pırasanın suyunu topluyor.
Pırasayı en sona eklemek doğru, etle birlikte pişirince tamamen eriyip lif lif oluyor. Pırasayı da kalın halkalar hâlinde kestim; ince kestiğim ilk denemede yirmi dakikada dağıldı ve güveçte pırasa diye bir şey kalmadı.
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