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…
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. RECIPE:
4 tbs olive oil
1.5kg of lamb fillet cut into 5cm chunks
3 garlic cloves, crushed
1 tsp mint
1 tsp oregano
1 onion, sliced
8 spring onions, sliced, including all of the green part
600g green leafy vegetables, chicory, spinach, dandelion etc.
small bunch of dill, finely chopped
salt and pepper to season
2 eggs, lightly beaten
juice of 1.5 lemons

Heat the oil in a pan and brown the lamb on all sides.
Add the garlic, mint, oregano, onion, and spring onions and cook for 5 mins.
Add the green veg and cook for 10 mins, stirring occasionally.
Add the dill and season well with salt and pepper.
Add water to cover the lamb and simmer on low for 1.5-2 hours until the meat is tender.
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.
Continue stirring on low for 5 or so minutes then serve! Enjoy with some bread or crackers.

A Note From feedfeed

This photo takes me straight back to a summer spent trekking in Turkey, when fresh warm simit was always a delight!
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