Gastronomixs

Turkish lamb yahni

This is a spicy sweet-and-sour Turkish stew.

Turkish lamb yahni

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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.

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