Lamb in Yogurt Sauce
Simple Recipes Easter Recipes Meat Dishes Lamb Yogurt Turkish
Two-month-old lamb from the sheep in Copaceni. From the ribs and the upper leg bone I made a rustic soup. I asked my husband what he prefers with the rest, yogurt or potatoes. He said yogurt, potatoes are boring. He was right, it turned out so good! He did not even realize it had mint, or maybe it did not matter this time. Actually, when we met, he did not eat lamb either, and now when I reminded him of this, he said it was not true. But look here, what I wrote in 2010, it is written in black and white and I certainly had no reason to lie. How people change and how they forget! In a few years he is going to eat mint from the pot and tell me it is his favorite herb 😋 Let us talk again in 10 years...
Ingredients
250g lean lamb meat (from the leg)
250g cooked chickpeas (see here how to cook chickpeas; or you can use canned chickpeas)
175g swiss chard leaves (or young spinach)
1 medium onion
2 cloves garlic
200g Greek yogurt (10%)
1 level teaspoon dried ground mint
1/4 teaspoon chili flakes
2 tablespoons oil
salt, black pepper
Servings: 2-3
How to prepare lamb in yogurt sauce
- Cut the meat into pieces suitable for stew, not too small. Wash the chard leaves, stack them on top of each other, roll them like a cigar and cut coarsely.
- Add the finely chopped onion to the hot oil and saute just until soft.
- Add the meat and fry until it changes color on all sides, and if you want you can brown it a bit, but be careful not to burn the onion.
- Add the crushed garlic and stir everything so the meat is covered with the garlic aroma. Sprinkle salt and grind black pepper while stirring.
- Add the chard leaves in 3 batches, stirring after each batch until it wilts.
- Add 300ml water (enough to almost cover the meat) and a little more salt and bring to a boil. Lower the heat and simmer with the lid on until the meat is completely cooked (a fork goes in very easily), about 1 hour. If at the end there is too much sauce on the meat, you can remove the lid to reduce the sauce a bit.
- Add the chickpeas and stir. Let it sit just until heated through.
- Mix the yogurt well with the chili and mint. Remove the pot from heat and when it is no longer bubbling, add the yogurt over the meat, stirring quickly until it dissolves into the sauce.
- Let it rest for 10-15 minutes (it will thicken a bit), then serve with bread, rice, or bulgur.
The lamb with beet leaves starts to simmer
When the meat is done, add the chickpeas
The dish is ready after adding the yogurt!
