Lamb Neck Soup Recipe
Lamb neck is one of the most delicious parts of lamb. One of the taste secrets of restaurant cooks is also lamb neck. But as far as I have observed, its use in home kitchens is not very common. People have an attitude of not daring to buy things that they don't know how to cook. I think that the lamb neck is one of the ingredients that fell victim to the idea of "I would probably waste it".
Although, I shared two good ways to use lamb neck with the Beyran soup and bozbaş recipes I shared before. But these are of course not enough for an ingredient such as lamb neck. Today, I wanted to add the lamb neck soup recipe among these flavors.
Tips for Seasoned Soups
Let's get to the tricks of the seasoned soups. I have mentioned it in many seasoned soup recipes before, but right now our topic is this seasoned soup, so it is useful to repeat it once again for those who have no experience with my old recipes. The worst thing that can happen to you when making seasoned soup is to curdle the seasoning. When the seasoning is curdled, the soup does not have a smooth consistency and appearance, white particles will appear on top. This means that yoghurt and egg are combined with the heat very quickly and effortlessly.
Curdling of the soup has no effect on its taste, but the resulting image is not pretty as well. In order to avoid this annoying appearance, the seasoning must meet the heat in a controlled manner. What you need to do for this is to accustom the seasoning to the heat with a small amount of soup water first. You should add the soup water little by little to the seasoning and whisk the seasoning very quickly so that at no point in the timeline the seasoning and the hot soup water stay in the same position for a long time, that is, the seasoning is not exposed to the heat for a long time. After the seasoning meets the soup broth and cools down, it's time for the soup to meet completely. For this, the warm seasoning is added to the hot soup little by little and the soup is mixed quickly. Afterwards, it is cooked with constant stirring. The reason is still the same. We have only one purpose; not to expose the seasoning to constant high temperature for a long time. For this, the addition process is done slowly and it is mixed continuously.
Can I use orzo Instead of short cut vermicelli?
You can use the same amount of vermicelli and orzo interchangeably in all recipes with vermicelli. But since the orzo swells and grows too much when it absorbs water, it may not be the best choice for soups, especially if it has to wait. If you have the opportunity, prefer short cut vermicelli in soups to get a better view.
Enjoy the recipe...
- 500 g lamb neck or lamb meat with bones,
- 2 carrots,
- 1/2 cup of short cut vermicelli,
- 3 heaped tablespoons of plain yogurt,
- 1 egg yolk,
- Juice of 1/2 lemon,
- 2 tablespoons of flour,
- 5-6 tablespoons of olive oil,
- Boil the meat (in a normal or pressure cooker) until it starts to separate from the bone by itself,
- Separate the meats,
- Peel the carrots and chop them in the size of backgammon dice,
- Heat the olive oil in a saucepan, add the carrot and stir fry for a few minutes,
- Add 2 cups of water and 2 cups of broth, close the lid and cook until the carrots are soft,
- Add the vermicelli and cook until soft,
- Add the shredded meat and mix,
- For its seasoning, whisk yogurt, egg yolk, lemon juice and flour in a separate bowl,
- Take a ladle of boiling soup water and add it to the seasoning slowly and whisk quickly,
- Add another ladle and whisk,
- Add the mixture back to the pot, mix quickly and cook, stirring until the consistency thickens,
- If the consistency is too thick, add boiling water or broth and mix,
- After boiling for a while, turn off the heat and add the salt and mix.