Layered stock soaked bread cubes with braised lamb, topped with garlic yoghurt and tomato sauce. A comforting winter dish that ticks both the economy and taste boxes.
Tirit Braised lamb with bread, garlic yoghurt and tomato sauce.
Using up that stale bread you haven't decided what to do with alongside economic meat cuts, Triit could easily be described as one of the Turkish cuisines most comforting winter-feel meals.
Tirit Braised Lamb On A Bed Of Bread & Yogurt
Layered stock soaked bread cubes with braised lamb, topped with garlic yoghurt and tomato sauce. A comforting winter dish that ticks both the economy and taste boxes.
Prep
Cook
| Category: | Meat 'Et' |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Braised Meat
| 300 Grams Stewing lamb |
| 1 Litre Hot meat stock made up from bone stock concentrate or a stock cube |
| 1 Large Onion, Chopped fine |
| 1 Large Carrot, Cut in 4 |
| 1/2 Teaspoon Oregano |
| 1/2 Teaspoon Pul biber / Aleppo pepper flakes |
| 1/4 Teaspoon Black pepper |
| 2 Slices Stale bread (or small pide) |
Garlic Yogurt
| 200 mls Thick plain yoghurt |
| 1/4 Teaspoon Sea salt |
| 1 Garlic glove |
| 1 Tablespoon Water |
Tomato sauce
| 1 Tablespoon (Heaped) butter |
| 1 Tablespoon Ttomato salça (Triple concentrate sundried tomato paste) |
| 1 Tablespoon Water |
Tirit Braised Lamb On A Bed Of Bread & Yogurt Directions
- Cut the lamb pieces as small as possible.
- Using a medium-sized hob, Heat a tablespoon of olive oil in a medium-sized saucepan and Gently brown the lamb pieces.
- Add the hot stock, onion and carrot and reduce to a simmer.
- Cover the pot and leave to simmer for around 45 minutes
- Whilst the meat is cooking prepare the garlic yoghurt.
- Using a pestle and mortar add the salt and garlic and mince together before mixing into the yoghurt.
- Use the water to loosen up the yoghurt if desired.
- Place in the fridge until required.
- Cut the bread into chunky cubes and place in the serving bowls.
- Continue to cook meat & stock uncovered with occasional stirring for a further 15 or so minutes to reduce down the stock.
- Remove the carrots wedges from the pan and season the dish with the spices.
- Remove from the heat.
- Melt the butter in a small saucepan and add in the tomato salça, mix together and loosen with the water.
- Remove from the heat.
- Ladle the stock on the bread cubes. You need enough stock for them to absorb and soften but not so much that they go soggy.
- Spoon the garlic yoghurt onto the meat soaked bread cubes.
- Place the meat onto the yoghurt bed and top with the tomato sauce.
Recipe notes
- You can use lamb or beef for this economical Turkish meat dish. When purchasing buy low-cost kuşbaşı - cubed casserole cuts or any other cut that is on offer.
- Cut the meat as small as possible for an authentic touch.
- The carrot can be omitted but offers a slightly sweet background if used.
- Stale or at least day old bread works best. Fresh bread will go soggy but if you could dry out fresh bread in a low heated oven if you only have fresh.
