World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Turkish   -   Lamb With Celeriac   adapted from The Sultan's Kitchen by Ozcan Ozan

Description
Ingredients
  • 6 Tablespoons Flour
  • 1 Lemon Lemon Juice
  • 1 Medium Celeriac -- Chopped
  • 1/2 Stick Butter
  • 2 Pounds Lamb -- Cubed
  • 1 Large Onion -- Chopped
  • 2 Cups Beef Stock
  • 1 Teaspoon Dill
  • Slat And Pepper -- To Taste
  • 1 Medium Egg
  • 1 Teaspoon Cornstarch
Directions Blend together 3 tablespoons flour, lemon juice and 1 quart water. add celeriac, set aside. Brown lamb in butter for 6 minutes. add onion, saute 5 minutes. add stock, boil, cover, simmer 50 minutes. Transfer celeriac to lamb mixture. add dill, salt and pepper, cover simmer 20 minutes. blend remaining flour with 3 tablespoons water, add to lamb, boil, simmer 1 minute. blend egg with cornstarch, pour mixture into saucepan, stirring constantly, cook until mixture thickens, about 2 minutes, do not boil.
Serve with rice pilaf.
Serves 4
Time to Make 0:00



Printer version   1 Votes - Yum: 5, Easiness: 1, Speed: 1, Overall: 2.33333 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org