Yachni
This hearty lamb stew recipe combines tender cubes of lamb with vibrant French beans, creamy new potatoes, and flavorful onions. Simmered in a fragrant broth of onion soup base, peeled tomatoes, and aromatic garlic, this dish offers a comforting and satisfying meal to enjoy with loved ones. Top off with a sprinkle of fresh parsley for a vibrant finish, and serve with Turkish bread and homemade tzatziki or aioli for a delightful dining experience. Complement this dish with a cool glass of rose wine to elevate your culinary journey.
— Constant Cookbook
Ingredients
- 1 kg leg of lamb without bone, cut in cubes
- 500 gr. French beans, cleaned and broken
- 2 large onions roughly chopped
- 750 gr. new potatoes, not peeled and cut into parts
- 2 cans of peeled tomato chunks
- 2 jars onion soup base
- 3 pieces of garlig roughly chopped
- cinnamon
- if needed, some salt
- pepper
- parsley
- A big frying pan with lid
Instructions
- Boil the potatoe parts and French beans for 10 minutes, without salt.
- Bake the lamb cubes in the pan together with the onions during 5 a 10 minutes on high fire, stirring.
- Add the potatoes and the beans to it.
- Stir the onion soup base and the peeled tomatoes together with the garlic and poor over the mixture in the pan. Stir carefully. Add the cinnamon and some pepper. (You will not need much salt, the soup base is already salt)
- Let simmer on very low fire for about 1,15 hours and serve covered with the chopped parsley.
- Taste very good with Turkish bread and home made Tzatziki or homemade Aioli. Drink a cool rose wine with it.
Yield
Serves 6
Comments
No comments found.