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Japrak me Kos
Lamb and Yogurt Stew
A hearty and flavorful stew made with tender lamb, a rich yogurt sauce, and aromatic herbs. Japrak me Kos is a comforting dish often prepared for special occasions.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- 4 cups Water or lamb broth
- 500 g Plain yogurt
- 2 large Egg yolks
- 1/2 cup Fresh dill(chopped)
- 1/4 cup Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 2
Add chopped onions to the pot and sautรฉ until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Return the lamb to the pot. Pour in water or lamb broth, ensuring the meat is mostly submerged. Season with salt and pepper.
- 4
Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours, or until the lamb is very tender.
- 5
In a separate bowl, whisk together the plain yogurt and egg yolks until smooth. This is your tempering mixture.
- 6
Slowly ladle about 1 cup of the hot stew liquid into the yogurt mixture, whisking constantly to temper the eggs and prevent curdling. Gradually add this tempered mixture back into the pot with the lamb, stirring continuously.
- 7
Cook over low heat for another 5-10 minutes, stirring, until the sauce has thickened slightly. Do not boil after adding the yogurt mixture.
- 8
Stir in the chopped fresh dill and parsley just before serving. Adjust seasoning with salt and pepper if needed.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use lamb broth instead of water.
- โEnsure the yogurt mixture is tempered carefully to avoid a broken sauce.
- โServe hot with crusty bread or rice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a bay leaf during the simmering process for extra aroma.
- Include a pinch of dried mint for a different herbal note.