This is an amazing dish. It is very healthy, warming and all in one. If you are fine with eating lamb – some prefer not to – you must try it. I have included some tips in the recipe.
You do not need to seal the meat for this dish. That is you do not need to cook the meat first having it change color on every side so that the juice stays in it. You can, if you want to, but this dish needs a tasty stock so you can skip that step. Just make sure you boil the meat long enough, so it is almost separating from the bones.
Sauté the carrots before adding to the main pot.This makes them slightly crispy on the out side. It is not a must, you can go ahead and add them raw but this gives an additional flavor to the carrots.
Cut potatoes and onions to large pieces and add.
How do I thicken lamb stew?
This recipe requires and egg yolk and flour, mixed with a pinch of salt for thickening. To make a successful thickening do not forget to add it slowly, while mixing the juice in the main pot continuously, so that the egg does not get cooked instantly. Instead of flour and egg yolk thickening, you can go for thickening with starch, in which case just mix a teaspoon of starch with a tablespoon of cold water until completely dissolved and add this mixture to the main pot.
What cut for lamb stew?
Neck of lamb or shoulder of lamb are best options for making a delicious lamb stew. But if you or others do not want to have lamb at all, you can prepare this dish also with neck of beef.
What to serve lamb stew with?
I generally do not prepare anything to go with this lamb stew as it is an all in one meal with potatoes, meat and delicious stock. Slices of tasty No Knead Bread will be more than enough.
I suggest using a pressure cooker for this dish as it will considerably reduce the cooking time. In the first round cook the meat and in the second round add the vegetables.
Do not forget to put a spoon on the table as this dish should be as watery as a soup.
Enjoy – afiyet olsun.
Boiled Lamb with Thickening
Ingredients
For the Dish
- 4 lamb shanks or neck pieces
- 2 potatoes
- 2 carrots
- 100 grams peas
- 1-2 onions
- 5 garlic cloves
- 1 lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
For Thickening
- 1 egg yolk
- 1 pinch salt
- 1 tablespoon flour
- 2 tablespoons water
To garnish
- 2 tablespoons parsley chopped
Instructions
For the Meat
- Buy the meat according to the number of persons. This is for 4 persons, so increase if necessary. The neck part is ideal.
- Use a pressure cooker to speed up the cooking. If you rather not use it, check once in a while and add water if necessary.
- Place the meat in your cooker. Add water to cover the bottom. And boil until meat is completely cooked. Check by eating a little piece or poking a thin knife. Some prefer to seal the meat first to keep the meat juice in it but for this dish the juice is important too, so sealing the meat is not a must.
- While the meat is cooking peel the carrots, cut to dices. With some olive oil sauté in a separate pan.
- On top of the carrots add zest of a lemon. Close the heat.
- Peel the potatoes. Cut to large pieces.
- Peel the onions. Cut to half or quarters.
- Peel the garlic, do not crush.
- When the meat is done and there are too many ugly looking bubbles drain everything to another pot. The bubbles will remain on the drainer for you to discard. Pour everything back to the original pot.
- When the meat is ready add the potatoes, onions, garlic, peas, carrots. Add additional water if the stock is not covering the bottom. Cook again until potatoes are ready this time.
- Add black pepper and salt to taste. Remove from the heat.
For the Tickening
- Put an egg yolk in a small bowl. Add a pinch of salt. Whisk gently. Also add the juice of a lemon and a tablespoon of flour and two tablespoons of water. Whisk again to combine.
- Add thix mixture to the main pot, while mixing the juice in the main pot.
- Bring the main pot to boil one last time after you add the thickening and close the heat.
- Garnish with well chopped parsley. Serve warm. Enjoy.