Celery Stew with Lamb
150gr medium diced Lamb
1 medium stick of Celery peeled and cut into bite-sized pieces
1 peeled sliced small Carrot
2 tablespoons of Butter
1 tablespoons of Flour
1 Egg Yolk
360ml of Water with the juice of ½ a lemon added
240ml of Hot Water
Pinch of Salt
Pinch of Pepper
To garnish: 1 tablespoon of chopped Dill
How to prepare
Wash the celery pieces and soak in them in the lemon and water mix to stop them turning brown.
Brown the lamb, then add the 240ml of hot water and simmer until the lamb is tender.
Add the celery along with the water and lemon juice, carrot, butter, flour, salt and pepper and stir.
Cover and cook on a medium heat for 20 minutes or until the celery has softened.
Whisk the egg yolk and take a spoon of liquid from the stew and blend it well.
Slowly pour the mixture into the stew whilst stirring, then cover and simmer for 3-4 minutes.
Before serving sprinkle on the dill.
The Turkish name for this dish is Kuzu Etli Terbiyeli Kereviz
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Naval or Deniz Museum Istanbul
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