Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Van style
Last updated:
Last updated:
Lamb, Lentil and Chard Stew
Van Keledoşu
A Van-style pressure-cooker stew of lamb, green lentils, wheat, cooked chickpeas and chard, finished with strained yogurt, garlic and red pepper butter.
- Prep
- 20 min
- Cook
- 55 min
- Rest
- 0
- Total
- 1 hr 15 min
- Servings
- 4
Ingredients
- 6 ½ to 8 oz Lamb, cut into small cubes
- 1 cup Dry green lentils
- 1 cup Dry whole hulled wheat (den)
- 1 cup Cooked chickpeas, drained
- 1 Medium yellow onion, chopped
- 2 cups Strained yogurt
- 2 tbsp Unsalted butter for the stew
- Chard, finely chopped, as needed
- 3 cloves Garlic, crushed
- Table salt, to taste
- Ground black pepper, to taste
- Water, enough to cover the stew, as needed
- 1 tbsp Unsalted butter for the topping
- Turkish red pepper flakes, to taste
Method
Have the cooked chickpeas and strained yogurt ready. Boil the wheat and green lentils in a saucepan with water while you prepare the onion and meat.
Meanwhile, melt the stew butter in a pressure cooker and sauté the onion until softened. Add the lamb and cook, stirring, for 10 minutes.
Add the boiled wheat and lentils, cooked chickpeas, chopped chard, table salt and black pepper. Add enough water to cover the ingredients. Pressure-cook for 35–40 minutes, following your cooker’s operating instructions.
Take the cooker off the heat. Release the pressure according to its manufacturer’s instructions and open only when fully depressurized. Stir in the strained yogurt and garlic.
Melt the topping butter in a small pan and warm the pepper flakes in it. Drizzle over the stew and serve.
Cooking guidance
Use already cooked chickpeas for this version.
Boil the wheat and lentils while preparing the onion and meat.
Allow extra time for pressure to build and release; this varies by cooker.
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