Anneannemin Kuzu Yahnisi / Grandma's Lamb Stew

This is a very delicious dish for spring (i.e. when the lamb meat can be found quite easily..). Please note that it takes an hour or so to cook this recipe. And you need a pressure cooker or a slow cooker to cook your lamb thoroughly.

Ingredients (The amounts you see on the pictures)

2 lbs lamb
2 table spoons of tomato paste
3 cups of water
1 onion
3 cloves of fresh garlic
A hand full of fresh mint leaves
4-5 green onions
3/4 table spoon vegetable oil
1/2 - 1 teaspoon salt

Directions:

Mince your onion and cut the cloves of garlic into 2 and stir them in your vegetable oil. Note that you don't need to add too much oil since your meat will provide the oil you need for your dish.
After 2-3 min.s put your meat that was cut into large pieces (well, you can cut them as small as you want but my grandma and mom cuts them into large pieces). Stir the onions, garlic and lamb together for about 15 - 20 min.s (i.e. until your meat release its own juice and absorb it back.)
Your meat should have a lovely brown shade after this.

Add 2 table spoons of tomato paste and stir it well with
the meat. And add the 3 cups of water to the pot. Add your
salt and close the lid of your pressure cooker.


Wait for at least 30 min.s for the meat to be cooked thoroughly. Note that the amount of time you need
for cooking varies according to the meat.
One more important thing is not to add the salt until you
add your water. It makes it harder to cook the meat if you
add the salt before that.

While your meat is being cooked, you mince the fresh mint leaves and the green parts of your green onions. (You cut the white parts out and don't use them for this dish.)

After you cook your meat for at least 30 min.s, open the lid and add the minced mint leaves and green onions you've prepared before.



Stir them all well and wait for 2-3 min.s before you serve it. Enjoy it with some bread and lettuce salad (use olive oil, lemon juice and salt for dressing).
Afiyet Olsun :)
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Malzemeler (Resimlerde gordugunuz miktarlar)

1 kg kuzu eti
2 kepce salca
1,5 bardak su
1 avuc taze nane yapragi
4-5 tane taze sogan
1 kuru sogan
3 dis sarimsak
3/4 yemek kasigi misirozu yagi
1 tatli kasigi kadar tuz
Duduklu tencere :)


Hazirlanisi

Sogani yemeklik dograyin ve sarimsaklari ortadan ikiye keserek soganla birlikte 1-2 dakika yagda kavurun. Annem ve anneannem etleri oldukca buyukce parcalara ayiriyorlar ve bu sekilde yapiyorlar yemegi. Ancak elbette etleri istediginiz buyuklukte kesebilirsiniz.
Kestiginiz etleri sogan ve sarimsaga ekleyerek birlikte kavurun. Etler suyunu salip tekrar suyunu cekene kadar kavurmaya devam edin. (Bu yaklasik olarak 15- 20 dk aliyor.)
Etleri kavurduktan sonra salca ekleyip etlerin salcaya iyice bulanmasini saglayin. Daha sonra suyunu ekleyerek duduklu tencerenizin kapagini kapatin.

Etler duduklu tencerede piserken yesil soganlarin yesil kisimlarini (evet, yesil soganlarin beyaz kisimlarini ayiriyoruz ve bu yemege koymuyoruz.) ve nanelerinizi cok da buyuk olmayacak sekilde dograyin.
Etleri en az 30 dk duduklu tencerede pisirdikten sonra kapagini acarak naneyi ve yesil sogani ekleyin ve hemen karistirin. Nane ve yesil soganlarin yemegin sicagiyla yumusamasi yeterli olacagindan 2-3 dk bekledikten sonra hemen servis yapabilirsiniz.
Ekmek ve marul salatasi ile mukemmel bir uyum sagladigini tecrubeyle sabitlemis bulunuyorum.
Afiyet olsun :)