in Turkey

Lamb in yogurt sauce

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Ingredients for 4 servings:

  • 200 g flatbread(s)
  • 1 clove(s) garlic
  • 2 tbsp olive oil
  • ½ bunch flat-leaf parsley
  • 10 tbsp oil
  • 300 g yogurt (cream yogurt)
  • 800 g lamb (sheer lamb shoulder)
  • salt and pepper
  • 4 tbsp water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the flatbread and brown it all over in 4 tablespoons of hot oil. Peel the garlic and press it over the bread, stir well, and keep warm in a serving dish in the oven. Mix the yogurt with the olive oil until smooth and season with salt. Roughly chop the parsley. Cut the lamb into 5cm-wide strips, then into thin slices. Fry in batches in the remaining, very hot oil until crispy and brown. Season with salt and pepper and remove from the pan. Loosen the pan juices with 4 tablespoons of water. Pour the yogurt over the bread and arrange the meat on top. Drizzle with the pan juices and sprinkle with parsley. Serve with tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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