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Braised Lamb with Yoghurt Sauce

This recipe was introduced by my husband. It is a simple recipe but highly original as it is delicious and ideal for any occasion. You can prepare everything in advance and when you are ready to eat, just heat-up your oven and off you go. This recipe is for two people, and you can always add the quantity because believe me, you'll love it.

What You'll Need;

500g Lamb Meat

2 tbsp Olive oil

1 tbsp butter

2 big white onions

2 potatoes


For the Sauce;

1 tbsp flour

2 egg yolks

300g set yoghurt


Trim the lamb and cut equal size into large chunks.

Heat the olive oil and butter in the heavy bottom pot and brown the meat over high heat.

Peel and halve the onion and then separate them into individual layers and add to the meat.

Season with salt and cook for another 5 minutes to soften the onions, then add water just enough to cover the meat, then cover the pot.

Let it simmer for at least 30mins (or until the meat is tender) stirring occasionally.

Then off the fire and drain the meat and onions but keep the cooking juice aside and let it cool-off.

When the meat is cool, shred them into smaller pieces using your finger then place the meat in an ovenproof dish.

While waiting for the lamb to cook; peel and boiled the potato. When cooked, cool it off and cut into little chunk and scattered them all over the lamb in an ovenproof dish.

The Sauce;

Preheat your oven broiler to 220-degree Celcius.

Beat together the flour, egg yolks and yoghurt until smooth and then stir in the cooled cooking juice. Check the consistency, it should be thick enough (just like pancake batter) then pour the mixture over the meat and place in the oven for 8 to 10 min or you can see the sauce is browning.

Serve immediately as it is or with some Turkish bread.

See "My Favourite Bread" for the recipe.



Treehouse Cookery

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