(Soğan Yahnisi - Gaziantep)
150g diced lamb
1 cup hot water
1/3 cup canned chickpeas, rinsed
1 tbsp butter
10 pearl onions, peeled
1 medium-sized tomato, peeled, diced
1 cubanelle pepper, cut in bite size
1 tbsp canned crushed tomatoes
1/2 cup hot water
1 tsp lemon juice
1 tsp pomegranate molasses
Cok the lamb cubes in their own juice in a medium-sized pot. Then add 1 cup of hot water. Cook at medium-low heat until the lamb pieces are tender.
Add the onion, tomato, cubanelle pepper, crushed tomatoes, butter, hot water, salt and pepper. Cover and cook for about 15-20 minutes until the vegetables are softened at medium heat.
Add the lemon juice and pomegranate paste, stir. Simmer for 2-3 minutes. Turn the heat off. You can serve it with any kind of Turkish Pilaf.
Makes 2 servings.
Labels: Lamb- Beef -Veal