Middle Eastern Lamb Stew (Orta Doğu Usulü Kuzu Güveç)

Posted on

s why I consulted the recipe book that came along with my precious smart Middle Eastern Lamb Stew (Orta Doğu Usulü Kuzu Güveç)


The only best-results-guaranteed lamb stew recipe I have takes between 2-3 hours of cooking. So it’s not a recipe for emergency cravings. Although it’s very easy to make, you have to start 3 or 4 hours before the meal. That’s why I consulted the recipe book that came along with my precious smart pressure cooker when I was craving lamb stew and was too hungry to wait for 3 hours. I got the pressure cooker and the recipe book almost two years ago, and although I used the cooker almost every other day I didn’t check the recipe book for even once. It got dusted on one of the shelves. Although there was actually a lamb stew recipe in the book, my expectations were really low not only because it was one of those thin generic recipe books, but also the recipe was categorized too generally–at least for someone from the Middle East–as “middle eastern”: what part of that region the recipe came from was a mystery. Anyways, despite the confusing geographical definition and my low expectations the recipe with a couple of additions and changes turned out to be just perfect.

1 pound boneless lamb, cut into 1 inch cubes
2 medium onions, choppes
2 medium Chinese eggplants, peeled lengthwise in stripes and diced
2 cloves of garlic, minced

2 medium tomatoes, diced (or 1 can-14.5 ounces-petite diced tomatoes)
3/4 cup vegetable broth
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp crushed hot pepper
salt and pepper

2-3 cups plain yogurt
2 tbsp fresh mint leaves, very finely chopped

-Heat the oil in big pot and brown the meat on all sides.
-Add onion, garlic, and eggplants. Cook until onion is soft.
-Add the remaining ingredients (except for yogurt and mint leaves). Season to taste.
-If you have a pressure cooker, cover and first bring to full pressure over high heat and then reduce heat to low. Cook for 15 minutes. Remove from burner and release the pressure.
-If you don’t have a pressure cooker, bring to a boil. Then turn heat down to low. Cover and cook for 30-40 minutes.
-In a bowl mix yogurt and mint leaves.
-Serve the stew with minty yogurt on the side or on the top.
-Get your bread toasted, because the juice of this stew is not to be wasted!

Honestly, at first I didn’t get the minty yogurt sauce. Yogurt is always good and refreshing with heavy stews, but why fresh mint? But after I took a bite, everything was clear. That strong and refreshing mint flavor mingled with cinnamoned and cloved lamb is simply rewarding. And for that big change that little bit of fresh mint causes, I decided to post this recipe for Weekend Herb Blogging which was founded by Kalyn and is hosted this weekend by Anna of Morsels & Musings.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.


Leave a Reply

Your email address will not be published. Required fields are marked *