2
3
------
1-1/4
5
------
2
2
1
1/2
2
1
1/4
1/4
------
2
5
1
2
|
#
oz
---
#
oz
---
T
T
c
T
c
t
t
---
T
c
t
|
Lamb meat (1)
Shallots
-- Vegetables
Potatoes (2)
Carrots
-- Sauce
Egg Yolks
Lemon Juice
Flour
Yogurt
Labne (3)
Water
Salt
Pepper
--------
Olive Oil
Water
Salt
Bay Leaves
|
PREP - (20 min)
- Cut LAMB into cubes, about 1 inch on a side, removing all
excess fat. If you use a mix of meats, cut the beef a bit smaller
than lamb or veal for even cooking.
- Chop SHALLOTS small.
- Peel CARROTS and cut into 1 inch chunks. Peel POTATOES
and cut into 3/4 inch cubes. Hold in cold water until needed.
RUN - (2-1/4 hr)
- In a large coverable sauté pan heat Olive Oil. Stir
in Lamb and fry stirring until it has completely lost its raw
color and all exuded liquid has evaporated.
- Stir in Shallots and fry stirring until softened.
- Stir in Water, Salt and Bay Leaves. Water
should just cover the meat, adjust if needed. Cover and simmer slowly
for about 1-1/4 hours until lamb is tender (1-1/2 hrs for beef).
- When Lamb is about done, stir in drained Potatoes and
Carrots. Add just enough water to almost cover. Bring back to a
boil, then simmer covered for about 20 minutes or until vegetables are
tender.
- Meanwhile: Make the Sauce. Whisk together
all Sauce Items.
- Stir in Sauce a bit at a time, then simmer stirring until the
sauce thickens the stew, about 5 minutes. If you need it a bit thicker,
bring it to a boil to reduce the sauce, but don't make it too thick
because it will thicken more as it cools. If you have way too much
liquid you can strain out the solids and reduce the liquid to avoid
overcooking. If you get it too thick, you can loosen it with some
boiling water.
- Serve hot with steamed rice, pilaf or pita bread.
|
