Turkish lamb yahni
This is a spicy sweet-and-sour Turkish stew.
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Ingredients
|
1 |
kg |
lamb neck |
|
100 |
g |
butter |
|
100 |
ml |
olive oil |
|
2 |
cloves |
garlic, finely chopped |
|
2 |
|
shallots, finely chopped |
|
50 |
g |
honey |
|
150 |
g |
apple cider vinegar |
|
4 |
sprigs |
thyme |
|
150 |
g |
black-eyed beans, soaked for eight hours |
|
15 |
|
small vine tomatoes, chopped |
|
20 |
g |
dried chilli pepper |
|
500 |
ml |
chicken stock |
|
1 |
tsp |
ground coriander |
|
1 |
tsp |
ground allspice |
|
100 |
g |
dried cherries |
|
100 |
g |
almonds |
|
4 |
tbsp |
chopped parsley |
Preparation method
- Remove the sinews and membranes from the meat and cut into cubes.
- Fry the meat in the butter and olive oil until brown on all sides.
- Add the chopped shallots and finely chopped garlic and continue to fry briefly.
- Deglaze with the honey and apple cider vinegar and gently simmer for a little while longer.
- Add the black-eyed beans, spices, stock, thyme, and chopped tomatoes.
- Leave the mixture to cook on a low heat for one and a half hours.
- Add the dried cherries to the stew ten minutes before serving.
- Roughly chop the almonds and sprinkle over the stew together with the parsley.
Serving suggestions
- As a meal with plain rice, pilaf, or couscous.
- Serve with Turkish bread.
- As a basis for an unusual mini croquette.