Lamb Kapama with Pilaf (Pilavlı Kuzu Kapama)

Sort and rinse 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) of rice. Place in a bowl, cover with hot water until submerged, and let sit until the water cools. In a pilaf pot, melt 3 tablespoons of butter and 1 tablespoon of vegetable oil. Add 2 water glasses of water and bring to a boil, then add the drained rice and sprinkle with salt. Once it comes to a boil, reduce the heat and cook for 15 minutes. Serve with black pepper.  

Rinse 500 g (about 1 lb) of bone-in lamb and cook it in its own juices. Peel and rinse 10 pearl onions and add them whole. Coarsely chop 2 long green peppers and 1 red bell pepper and add them in. Add 4 whole garlic cloves and half a tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil, then sauté everything together for 5–10 minutes. Add 1 water glass of peas. Add 1.5 tablespoons of salça (Turkish tomato/pepper paste), 1 teaspoon of oregano, 1 teaspoon of Aleppo pepper flakes, and half a dessert spoon of salt, then add water to just cover the meat. Cook until the liquid has mostly reduced and the meat is fully cooked.

Spread the cooked pilaf onto a serving tray, make a well in the center, and spoon in the cooked lamb mixture. Serve directly from the tray.