Apricot Lamb Stew Recipe
Stew is a cooking technique used not only in Turkish cuisine, but also in many Balkan, Greek and Iranian cuisines. In this technique, the meat must be sealed beforehand, the pot in which it was cooked must be cast, the onions must be flavored in oil, the vegetables must be roasted in the same pot, and then the meat and onions must be put back into the pot. The apricot stew recipe, which brings a different touch to stew, is a recipe from the Ottoman Palace cuisine. Bon Appetit!
Ingredients:
For 8 people
🕐 Preparation: 15 min.
🕐 Cooking: 75 min.
| Leg Of Lamb (Big Bird Head) | 750 | Grams | ||
| Shallot ((Or Dried Onion)) | 1/2 | Kilogram | ||
| Dried Apricots (Yellow) | 1 | Cup | ||
| Flour | 2 | Rounded Tbsp | ||
| Green Pointed Pepper (Sweet) | 6 | Qty | ||
| Olive Oil | 3 | Tbsp | ||
| Saffron (Optional) | 1 | Pinch | ||
| Turmeric | 1 | Tsp | ||
| Salt | 2 | Tsp | ||
| Cumin | 1 | Tsp |
Instructions:
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Get a wide and flat pot. Sprinkle flour on the washed, drained and coarsely (4cmx4cm) chopped meats. Add pepper and salt and mix.
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Add olive oil to the pan and heat it slightly. Lay the flour-soaked meats, which you shake off the excess flour, into the pot with your fingers in a single row, do not mix.
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If you are going to use dry onions, divide the onions into 2 and chop them into half rings. Set aside 1 of the peppers and chop the remaining coarsely julienne. When the bottom surfaces of the meat are caramelized in a high fire, turn them one by one and make sure that all sides are colored. Add the onions and peppers to the pot and sauté together.
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If you are going to use shallots, soak them in boiling water for ten minutes and peel the skins off. Remove the heads and bottoms with a knife and add them to the whole pot.
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Add 1 teaspoon of ginger grated on the fine side of the grater.
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On the other hand, add a glass of hot water to 1 pinch of saffron and let it sit for a few minutes. You can also add a teaspoon of turmeric instead of saffron.
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Add broth and saffron water to your food, and when it boils, take the bottom of the stove to low heat and cook for 1-1.5 hours, stirring occasionally, if it gets too watery, you can add half a glass of broth.
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Divide the dried apricots into 2 if they are small, and 4 if they are large. Chop the pepper you just separated julienne.
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Crush the coriander seeds in a mortar. Add pepper, chopped apricots and coriander to the softened meat and cook for another 15 minutes. At this stage, add 1 tablespoon of freshly squeezed lemon juice. Let your cooked food rest for 10 minutes and serve hot. Bon Appetit!
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Note: You can serve this delicious meat dish with butter rice pilaf or turmeric couscous pilaf.
Beef & Lamb
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