Lamb stew with wild greens and egg-lemon sauce

Lamb stew with wild greens and egg-lemon sauce

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

Use a combination of freshly picked wild greens if you can find them. Otherwise, spinach or even finely shredded cos lettuce will do. The last-minute addition of egg and lemon sauce lifts both the colour and flavour of this simple stew.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
1.5kg boned leg of lamb, trimmed of fat and cut into 5-cm pieces
3 garlic cloves, peeled and thinly sliced
1 teaspoon dried mint
1 teaspoon dried oregano
1 large onion, peeled and thinly sliced
bunch spring onions, finely chopped, including green stems
600g dandelion, chicory or wild greens, washed and finely shredded
small bunch fresh dill, finely chopped
sea salt
freshly ground black pepper

Egg-lemon sauce

Quantity Ingredient
2 eggs, lightly beaten
1 1/2 lemons, juiced

To serve

Quantity Ingredient
1 tablespoon fresh dill fronds, finely chopped
crusty bread

Method

  1. Heat the oil in a large saucepan over medium heat and sauté the lamb for 8–10 minutes until browned on all sides. Add the garlic, mint, oregano, onion and spring onions and cook for 5 minutes, or until the onions begin to soften. Add the dandelion, chicory or wild greens and cook for 10 minutes, stirring constantly until the greens begin to wilt. Add the dill and season generously with sea salt and freshly ground black pepper. Add water to just cover the meat and simmer over low heat for 1½–2 hours until the meat is tender.
  2. For the egg-lemon sauce, whisk the eggs and lemon juice together in a bowl. Ladle some of the hot liquid from the stew into the bowl while whisking. Pour this mixture back into the stew and combine well with a wooden spoon. Continue to stir over low heat (being careful that the sauce does not curdle if the heat is too strong) for 3–5 minutes until the sauce begins to thicken.
  3. Ladle the stew onto plates, sprinkle with dill and serve with crusty bread to mop up the sauce.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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