Etli Kabak (Lamb and Courgette Stew with Dill and Yoghurt)
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Ingredients
- 400 g diced lamb shoulder
- 3 courgettes
- 1 onion, finely chopped
- 2 garlic cloves
- 150 g natural yoghurt
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 372 kcal
- Protein
- 22 g
- Carbohydrate
- 9.9 g
- of which sugars
- 8.2 g
- Fat
- 27.6 g
- of which saturates
- 10.4 g
- Fibre
- 2.1 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and garlic cloves and cook for 6 minutes until softened.
- 3
Pour in the lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 4
Add the courgettes, cut into chunks, and simmer, uncovered, for 10-12 minutes until tender.
- 5
Stir in the fresh dill and season with salt and black pepper; serve with the natural yoghurt spooned over.
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