Elbasan Pan Recipe

Ingredients:

For the Pan:
	Lamb Meat (Preferably Lamb Arm)	1	Kilogram
	Butter	2	Tbsp
	Liquid Oil	1	Tbsp
	Shallot	500	Grams
	Garlic	2	Clove
	Thyme	1	Tsp
	Dry Basil	1	Tsp
	Powdered Red Pepper	1	Tsp (large)

For the Dressing:
	Strained Yogurt	1	Cup
	Egg Yolk	3	Qty
	Flour	1	Cup
	Salt	2	Tsp

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Instructions:

1. Cut the boneless lamb arm into chunks at your butcher shop. Heat 2 tablespoons of oil and butter in a cast iron pan and put the meat in the pot. When one side of the meat is browned and sealed (about 3-4 minutes), turn it over and seal the other sides.
2. Add the shallots to the meat, turn them 1-2 times and sauté together for 2-3 minutes. Add enough hot water and salt to cover them by 4-5 inches and cook on low heat for 45-50 minutes.
3. Take the egg yolks in a separate bowl and add the yogurt. Take 1 glass of the broth from the cooked meat and add it to the yogurt sauce and mix well. The broth should be warm.
4. Take the meat cooked in a baking dish, preferably a metal tray. Pour the yogurt mixture over the meat. Bake in the oven at 180 degrees for 20-25 minutes until golden brown.
5. You can take the Elbasan pan from the oven and let it rest for 5-6 minutes, then slice and garnish with finely chopped parsley and serve it with rice pilaf or mashed potatoes. Bon Appetit!
6. Note: You can also use coarsely chopped onions instead of shallots.

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Beef & Lamb