Turkish Lamb with Saffron Rice and Peas



Serving size

4 ounces lamb with rice and peas
45 Minutes

This recipe can be multiplied but leftovers are just fair.

Turkish Lamb with Saffron Rice and Peas


1 tsp. Olive oil
8 ounces Lamb shoulder (cut into 1/2 inch strips)
1 small White onions (diced)
2 Tbsp Pistachios, shelled
1/2 cup White rice
1 cup Water (boiling)
1/2 cup No salt added vegetable stock (or chicken stock)
1/8 tsp. Saffron
1 tsp., leaves Dried oregano
1/8 tsp. Ground allspice
1/8 tsp. Ground cinnamon
1/4 tsp. Salt
1/8 tsp., ground Black pepper
2 tsp.. Honey
1 cup Frozen peas (thawed)


Preheat the oven to 200°F (or the warm setting).

Place the oil in a large skillet over medium heat. Add the strips of lamb and sear lightly on all sides. Place the seared lamb on a plate and place the plate in a warm oven.

Add the onions and pistachio nuts to the pan and cook, stirring frequently, until the onions are soft.

Add the rice to the pan with the water, chicken stock, saffron, oregano, allspice, cinnamon, salt, pepper and honey.

Stir once and cook over medium-low heat for about 20 minutes until the rice is done. Add the peas to the rice. If there is little liquid left in the pan after the rice has cooked add about 2 - 4 tablespoons. Stir the peas in and then add the lamb. Cook over medium-low heat until the lamb is hot and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Lamb shoulder cutlets are sometimes available in the meat case already packaged. If not, ask the butcher to carve you small cutlets from the lamb shoulder. This is a great cut because it’s lean and easy to handle.

This recipe is gluten-free as long as the beef stock used is gluten free. Check the label carefully.

"I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm."

Robert Farrar Capon, Priest, Author