Elbasan Pan Recipe
Elbasan is a traditional Albanian dish made by roasting pan-boiled lamb in a yoghurt sauce. It takes its name from Elbasan, a city in the Republic of Albania. Elbasan pan also found a special place in the Ottoman palace kitchen. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Ingredients for 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) | ||
| Ingredients for Dressing: | |||
| Strained Yogurt | 1 Cup | ||
| Egg Yolk | 3 Qty | ||
| Flour | 1 Cup | ||
| Salt | 2 Tsp | ||
Steps:
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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.
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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.
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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.
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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.
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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!
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Note: You can also use coarsely chopped onions instead of shallots.
15 Min
