Entree: Turkey – Gaziantep – Şiveydiz (Lamb and yogurt stew finished with garlic and herb butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (700 g) lamb shoulder, cut into 1-inch pieces
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) water or light stock
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 3 cloves garlic, minced, approx. 9 g
- 2 cups (480 ml) plain full-fat yogurt
- 1 egg yolk, approx. 18 g
- 1 tbsp (8 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter
- 1 tsp (2 g) dried mint
- 1/2 tsp (1 g) Aleppo pepper or mild red pepper flakes
- Fresh chopped parsley for garnish (optional)

Instructions

1. Brown the lamb: Heat olive oil in a heavy pot over medium-high heat. Add chopped onion and cook until soft, then add lamb and brown on all sides. Stir in tomato paste, then add water or stock, salt, and pepper. Bring to a simmer, cover, and cook gently for 1 to 1 1/4 hours until lamb is tender and broth is flavorful.
2. Temper and finish: Whisk the yogurt with the egg yolk and flour until smooth. Ladle 1 cup (240 ml) hot broth into the yogurt mixture slowly, whisking constantly to avoid splitting, then stir tempered yogurt back into the pot over very low heat; warm gently without boiling until slightly thickened. In a small pan, melt butter and sauté minced garlic briefly, add dried mint and Aleppo pepper, then pour over the stew. Garnish with parsley and serve hot with flatbread or rice.