Soganli Yahni
(Lamb Stew with Onions) Recipe

Origin: Turkey Period: Traditional

Ingredients

250g lamb, cubed
300g pearl onions (baby onions), peeled
a few slivers of freshly-pared orange zest
2 tbsp butter
50ml extra-virgin olive oil
2 tbsp crushed tomatoes
salt and black pepper, to taste

Soganli Yahni
(Lamb Stew with Onions) Preparation:

Method:

Place the lamb in a pot, cover with 360ml water and simmer gently on low heat for about 35 minutes, or until tender. Now add the remaining ingredients and add a further 360ml water. Return to a simmer, cover and cook gently for a further 35 minutes. Adjust the seasonings and serve with pilaf rice.

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