Home » » Erikli Kuzu Yahnisi (Lamb with Prune Sauce)

Erikli Kuzu Yahnisi (Lamb with Prune Sauce)

Written By THA on Friday, 1 June 2012 | 23:02

Eatery /
Yahni has an awesome flavor which is heritage from Ottoman times. It is a cooking method which means stewing meat, chicken or fish. You can cook it in various ways with different vegetables and sauces. Lamb with prune has sweet and sour taste. Enjoy!!


500 gr boneless lamb (preferably leg), cut into walnut size
2 medium size onions , grated
200 gr prunes
1 table spoon butter
3 tea spoon sugar
1 cinnamon stick
2 table spoon salt
1 table spoon vinegar

Boil the water and put the meat inside, cook for 5 min, drain the meat, keep the broth for later. Put the butter into a non stick pan, add meat and cook for a few minutes. Remove the meat from pan, add onions inside and cook till they get golden.

After, add the prunes, and cook for a few minutes more. Then add the meat, sugar, cinnamon sticks, salt and vinegar and broth. The water should be above the meat. If there is not enough broth, add some water. Close the cover of the pan and cook it on the low heat for around 1 hour until the lamb gets soft.
Serve warm.

Bon Appétit..

Yeşim Çağlayan
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