Levantine cuisine · Soups & Stews

Yakhnet Lift

Turnip cubes and lamb shoulder slowly braised with cumin and plenty of onion into a mild winter stew.

Ingredients · for 4 servings

• 600 g lamb shoulder
• 2 turnips
• 3 onions
• 4 cloves garlic
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp baharat
• 700 ml lamb stock
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Peel the turnips and cut them into about 3 cm cubes, cut the onions into thick wedges and coarsely chop the garlic.
2. Heat olive oil in a heavy pot until very hot and brown the lamb cubes in batches for 4–5 min. each, until browned all over, then remove.
3. Soften the onions and garlic in the remaining fat over medium heat for 6 min., add tomato paste, cumin and baharat and toast for 1 min.
4. Return the meat to the pot, pour in the lamb stock and braise covered over low heat for 45 min. until the lamb yields to pressure.
5. Fold in the turnip cubes and cook for another 25–30 min. until they are soft and the sauce has noticeably thickened.
6. Season with salt and pepper, sprinkle with chopped parsley and serve hot with flatbread or rice.