Turkish cuisine · Soups & Stews

Soğan Yahnisi

Whole shallots braised with lamb cubes in a dark tomato sauce of vinegar and sugar – sweet and sour.

Ingredients · for 4 servings

• 600 g lamb
• 800 g shallots
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 tbsp wine vinegar
• 1 tbsp sugar
• 2 bay leaves
• 400 ml meat stock
• Salt, pepper

Instructions

1. Cut the lamb into 3 cm cubes and pat dry; peel the shallots and leave whole, keeping the root ends intact so they don't fall apart.
2. Heat the olive oil in a braising pot and sear the lamb in batches for 4–5 min. until browned all over; salt and remove.
3. Roll the shallots in the same oil over medium heat for 8 min. until golden-brown all over, then sprinkle with the sugar and let caramelize for 2 min.
4. Add the tomato paste, fry for 1 min. more, deglaze with the wine vinegar, and fully loosen the browned bits from the pot.
5. Add the meat, bay leaves and meat stock and braise covered over low heat for 55–60 min., only swirling gently rather than stirring so the shallots stay whole.
6. Reduce uncovered for 10 min. until the sauce turns dark and syrupy, season with salt, pepper and a splash of vinegar, and serve lukewarm.