Lamb Artichoke Stew With Yogurt Seasoning Recipe
I love dishes with yogurt seasoning in Turkish cuisine. They are a little bit sour, rich and delicious. When I cook a seasoned dish I don't cook soup as the broth of the dish a kind of soup. Since I can't eat the broth of tomato paste dishes, I either cook them with as little water as possible or I drain the ingredients when I serve for myself. There is no need for this trouble in seasoned dishes, because the broth of seasoned dishes is so delicious that I try to get more of it for myself.
If you don't remember a recipe when you think of seasoned dishes, I can remind you of my recipes for seasoned cabbage stew, orman kebabi with yogurt and artichoke hearths with yogurt seasoning that I have shared before. In seasoned dishes, as in seasoned soups, the most important thing you need to pay attention to is to prevent the curdling of the seasoning.
In seasoned recipes, the seasoning is curdled by the effect of high temperature. For this reason, it is necessary to add the hot broth to the seasoning very slowly. In this, the broth that will heat the seasoning should be added to the seasoning little by little and the seasoning should be whisked quickly. When pouring warmed seasoning back into the pot, it should be added slowly but whisked quickly.
Salt is also an ingredient that can cause the seasoning to curdle. For this reason, it is useful to add the salt after you remove the stew from heat.
Paying attention to these in the recipe for this stew will reduce the risk of curdling the seasoning.
Enjoy the recipe...
- 500 g lamb meat, chopped,
- 4 large artichoke hearths,
- 2 carrots,
- 4 heaped tablespoons of plain yogurt,
- 1 egg yolk,
- juice of 1/2 lemon,
- 1 teaspoon of flour,
- 2 bay leaves,
- 1/2 tsp of peppercorn,
- 3 cups of boiling water,
- A pinch of chopped parsley.
- Heat the pressure cooker on the stove,
- Add the meat and cook, stirring constantly, over high heat until the water is evaporated completely and the meat pieces start to get brownish,
- Add the water, bay leaves and peppercorn,
- Close the lid and cook until the meat is slightly soft according to the cooking time of your pressure cooker,
- Add chopped artichoke and cook until soft,
- Separate and discard the peppercorns and bay leaves,
- For its seasoning, whisk yogurt, egg yolk, lemon juice and flour in a separate bowl,
- Add the broth little by little and whisk quickly,
- Add the seasoning back to the pot and mix quickly,
- Take it on the stove and cook it on medium heat, stirring constantly, until it thickens and then remove from heat,
- Add salt, pepper and chopped parsley and mix.