Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, March 09, 2015

Potato-Lamb Stew in Yogurt Sauce

(Yogurtlu Patates - Gaziantep)

Potato-Lamb Stew in Yogurt Sauce
150g diced lamb
1 cup hot water
1 small onion, sliced
1 tbsp butter
1⁄4 cup canned chickpeas, rinsed
3 medium-sized potatoes, peeled, cut in bite size
1 1⁄2 cups hot water

Yogurt Sauce:
2 tbsp creamy yogurt
1 egg yolk
1 tsp flour

1 tbsp butter
1 tsp mint

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 and butter, stir. Sauté for 2-3 minutes. Then add the remaining ingredients, stir. Leave the lid halfway open and cook at medium heat until the potatoes are tender. Turn the heat to low.

Meanwhile, whisk the creamy yogurt, egg yolk and flour in a small bowl. Take a few spoons of juice of the dish and blend well with the sauce. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.

Melt the butter in a small pan and add the mint. When it starts to bubble, turn the heat off. Drizzle over the dish. Serve immediately.

Makes 2 servings.



At 6:44 AM, Blogger Unknown said...

Looks delicious! I'm guessing the yolk stabilises the yoghurt to prevent splitting. Bookmarked!

At 4:38 PM, Anonymous Anonymous said...

What a hearty stew! I would rather cook potatoes seperately as always, but from now on, will try to cook together with the lamb. Tsk


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