Kuzu Haşlama (Lamb and Vegetable Broth with Garlic and Chilli Butter)
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Ingredients
- 450 g diced lamb shoulder
- 2 waxy potatoes
- 2 carrots, sliced
- 3 garlic cloves
- 30 g unsalted butter
- 1 tsp turkish red pepper flakes (pul biber)
- 700 ml lamb stock
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 22.5 g
- Carbohydrate
- 18.5 g
- of which sugars
- 3.5 g
- Fat
- 28.2 g
- of which saturates
- 13.7 g
- Fibre
- 2.8 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the diced lamb shoulder, garlic cloves and lamb stock into a large pan, cover and simmer for 1 hour until the lamb is nearly tender, skimming off any foam.
- 2
Add the waxy potatoes, cut into chunks, and carrots, and simmer for a further 20 minutes until the vegetables and lamb are tender.
- 3
Melt the butter in a small pan with the pul biber until foaming.
- 4
Ladle the broth, lamb and vegetables into bowls and drizzle with the chilli butter to serve.
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