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Lamb Stew with Lemon Thickening
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Boiled Lamb with Thickening

A real feast for eyes and tummies. It is best with lamb meat.
Course Main Course
Cuisine Turkish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250kcal

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.