Lamb Stew with Green Garlic & Lentils (Mercimekli Şiveydiz)

Ingredients

Base Ingredients:

• 500 g lamb shank

• 500 g fresh green garlic (cleaned and chopped)

• 1/2 bunch green onions (white parts only)

• 1/2 cup boiled green lentils

• 2 tbsp Oro di Milas EVOO

• Salt and black pepper

For the Yogurt Tempering (Terbiye):

• 4 tbsp strained (Greek style) yogurt

• 1 egg

• 1 tbsp all-purpose flour (leveled)

For the Garnish:

• 3 tbsp Oro di Milas EVOO

• 1 tsp red pepper flakes

• Dried mint or freshly chopped dill

Instructions

1. Prepare the Meat: Place the lamb shanks in a pressure cooker with enough water to cover. Cook until the meat is falling off the bone. Shred the meat and strain the broth, setting it aside.

2. Simmer Grains & Veggies: Bring the reserved lamb broth to a boil. Add the pre-boiled green lentils, followed by the chopped green garlic and the white parts of the spring onions.

3. The Yogurt Liaison: In a separate bowl, whisk the yogurt, egg, and flour until smooth. Slowly add a ladle of the hot broth to the yogurt mixture (tempering) to prevent curdling. Gently pour the tempered yogurt back into the pot, stirring constantly.

4. Final Simmer: Once the garlic is tender, add the shredded lamb back into the pot. Season with salt and pepper, letting it simmer on low for a few more minutes.

5. The Sizzling Finish: Heat the Oro di Milas EVOO in a small pan with red pepper flakes until it sizzles. Drizzle over the stew and garnish generously with dried mint or fresh dill before serving.