From Gaziantep's Spring Fields: A Hearty Lamb & Fresh Garlic Stew (Şiveydiz)
Details
A creamy, garlicky lamb stew that tastes like Turkish springtime in a bowl.
Ingredients
Instructions
Cook the Lamb
Place the lamb cubes in a large pot with 6 cups of water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, cover, and simmer for about 1 to 1.5 hours, or until the lamb is very tender.
Prepare the Aromatics
While the lamb is cooking, prepare the fresh garlic and green onions. Wash them thoroughly and chop them into 1-inch pieces.
Combine
Once the lamb is tender, add the chopped fresh garlic, green onions, and cooked chickpeas to the pot. Stir gently and continue to simmer for another 20-25 minutes, until the garlic and onions are soft. Season with salt.
Make the Yogurt Sauce
In a separate bowl, whisk together the yogurt, egg yolk, and flour until completely smooth. To temper the yogurt, slowly ladle a few spoonfuls of the hot broth from the stew into the yogurt mixture, whisking constantly to prevent curdling.
Finish the Stew
Gently pour the tempered yogurt sauce into the pot with the lamb and vegetables, stirring continuously. Continue to stir the stew over low heat until it comes to a gentle simmer. Do not let it boil rapidly.
Prepare the Topping & Serve
In a small skillet, melt the butter over medium heat. Stir in the dried mint and red pepper flakes (if using) and cook for about 30 seconds until fragrant. Ladle the hot Şiveydiz into bowls and drizzle the sizzling mint butter over the top before serving.
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