Şevket-i Bostan Stew

Instructions

1. Step 1

   Heat the olive oil in the Dutch oven over medium heat. Add the lamb and brown it on several sides, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr Lamb Shoulder, 45.0 ml Olive Oil

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Add the onion and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the water and salt. Bring the liquid to a boil over high heat, then cover and reduce to low heat.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Salt, 750.0 ml Water

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Simmer the lamb gently until it begins to become tender.

   Timer: 30 min (fixed)

   Cookware: Dutch oven

5. Step 5

   Add the şevket-i bostan, cover, and continue simmering over low heat until both the plant and lamb are tender.

   Timer: 25 min (fixed)

   Ingredients used: 800.0 gr Golden Thistle (Şevket-i Bostan)

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Whisk the flour, egg yolk, and lemon juice in the mixing bowl until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Egg Yolk, 60.0 ml Lemon Juice, 8.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

7. Step 7

   Slowly whisk two ladlefuls of hot stew broth into the egg-lemon mixture. Gradual tempering prevents the yolk from curdling.

   Timer: 2 min (fixed)

   Cookware: ladle, mixing bowl, whisk

8. Step 8

   Reduce the stew to low heat and stir in the tempered sauce and black pepper. Cook gently, without boiling, until slightly thickened and the sauce reaches 71°C.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove the pot from the heat and let the stew rest briefly before serving.

   Timer: 5 min (fixed)

   Cookware: Dutch oven, ladle