Turkish Lamb Stew With Wild Greens And Egg-lemon Sauce
Turkish lamb stew with wild greens and egg-lemon sauce from the #eatistanbul cookbook with homemade crackers from the @jamieoliver website in celebration of just being accepted into postgraduate study! I'm enjoying a gorgeous glass of Shiraz from our friend's winery @shirazrepublic and am definitely going to have a scoop of ice cream in celebration...I'm thinking @maggie_beer ice cream with a dollop of her salted brandy caramel. <br><br>RECIPE:<BR> 4 tbs olive oil<BR> 1.5kg of lamb fillet cut into 5cm chunks<BR> 3 garlic cloves, crushed<BR> 1 tsp mint<BR> 1 tsp oregano<BR> 1 onion, sliced<BR> 8 spring onions, sliced, including all of the green part<BR> 600g green leafy vegetables, chicory, spinach, dandelion etc.<BR> small bunch of dill, finely chopped<BR> salt and pepper to season<BR> 2 eggs, lightly beaten<BR> juice of 1.5 lemons <BR><BR> Heat the oil in a pan and brown the lamb on all sides.<BR> Add the garlic, mint, oregano, onion, and spring onions and cook for 5 mins.<BR> Add the green veg and cook for 10 mins, stirring occasionally.<BR> Add the dill and season well with salt and pepper.<BR> Add water to cover the lamb and simmer on low for 1.5-2 hours until the meat is tender. <BR> For the sauce, whisk the eggs and lemon in a bowl, spoon some of the hot water from the stew into the bowl and combine then pour this mixture back into the main stew and stir.<BR> Continue stirring on low for 5 or so minutes then serve! Enjoy with some bread or crackers.
Recipe Intro From feedfeed
This photo takes me straight back to a summer spent trekking in Turkey, when fresh warm simit was always a delight!