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

  • 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

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