The Recipe for Flavor: Boiled Lamb
Boiled lamb is a carefully prepared dish recipe that comes to your tables. This recipe, which preserves the flavor and softness of lamb necks, is a preferred flavor especially on special occasions and on festive tables. Lamb necks are combined with carrots, potatoes, and chives, and are flavored with bay leaves and black peppercorns.
This dish, which is boiled for a long time over low heat, brings the flavor of the meat to the highest level. This carefully prepared boiled lamb dish will impress your guests and add flavor to your table.
Ingredients:
6-8 pieces of lamb neck
8 small potatoes
2 large carrots
10-12 baby onions
2 bay leaves
Enough water to cover the meat
Salt
Instructions:
Place the lamb necks at room temperature in a large pot.
Add cold water to cover the meat.
Add bay leaves and black peppercorns to the pot.
When the water comes to a boil, cover the pot and reduce the heat. Cook for about 2 hours.
Use a spoon to remove the foam (foam) that forms on the surface of the water.
Add the carrots and chives, chopped into large pieces, and cook for another 10 minutes.
Add the small potatoes, peeled and dried with paper towels, to the pot. (Do not wash the potatoes.) Continue cooking for another 10 minutes.
Add salt before removing the meal from the stove.
Notes:
Avoid using a pressure cooker.
Ensure the meat is at room temperature.
Simmering on low heat for an extended period enhances the flavor of the meat.
Do not use hot water.
You can use bay leaves to remove the smell of lamb meat.
Enjoy!