Boiled Lamb with Thickening / Terbiyeli Kuzu Haslama

Boiled Meat with ThickeningThis is an amazing dish. It  is very healty, warming, all in one. If you are fine with eating lamb – some prefer not to – you must try it. I have included some tips in the recipe.

You do not need to seal the meat. That is you do not need to cook the meat first having it change color on every side so that the juice stays in it. You can if you want to, but this dish needs a tasty juice so you can skip that step. Just make sure you boil the meat long enough, so it is almost separating from the bones.

Saute the carrots before hand. Makes them slightly crispy on the out side. It is not a must, you can go ahead and add them raw but this adds an additional flavour.

Saute carrots

Cut potatoes and onions to large pieces. However if you don’t have any fresh you can add ready boiled garnish too.

For the thickening do not forget to add it slowly, while still mixing the juice in the main pot.

Do not forget to put a spoon on the table as this dish should be as watery as a soup.

Enjoy – afiyet olsun.

Boiled Lamb with Thickening / Terbiyeli Kuzu Haslama
Print Recipe
A real feast for eyes and tummies. It is best with lamb meat.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Boiled Lamb with Thickening / Terbiyeli Kuzu Haslama
Print Recipe
A real feast for eyes and tummies. It is best with lamb meat.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
For the Dish
For Thickening
To garnish
Servings: servings
Instructions
For the Dish
  1. Buy the meat according to the number of persons. This is for 4 persons, so increase if necessary. The neck part is ideal.
  2. Use a pressure cooker to speed the cooking. If you rather not use it, check once in a while and add water if necessary.
  3. 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 I prefer not to seal the meat.
  4. By sealing the meat I meat cooking, without any water first for about 2-3 minutes every side of the meat, until it changes color.
  5. While the meat is cooking peel the carrots, cut to dices. With some olive oil saute in a separate pan.
  6. On top of the carrots add zest of a lemon. Close the heat.
  7. Peel the potatoes. Cut to large pieces
  8. Peel the onions. Cut to half or quarters.
  9. Peel the garlic, do not crush.
  10. 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.
  11. When the meat is ready add the potatoes, onions, garlic, peas, carrots. Add additional water if not covering the bottom. Cook again until potatoes are ready this time.
  12. Add black pepper and salt to taste. Close the heat.
For the Tickening
  1. Put an egg yolk in a small pot. Add a pinch of salt. Mix it shortly and gently. Also add the juice of a lemon and a tablespoon of flour and two tablespoon of water. Mix well.
  2. Add thix mixture to the main pot, while mixing the juice in the main pot.
  3. Bring the main pot to boil after you add the thickening and close the heat.
  4. Garnish with well chopped parsley. Serve hot. Enjoy.
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