A Turkish specialty. The meat becomes so tender you can pull pieces off with your fingers.
Recipe information
Yield
serves 6
Ingredients
1 leg of young, tender lamb (about 4 pounds)
2 large bunches of scallions, chopped
1 bunch of fresh dill or chervil, finely chopped
1 large onion, quartered
1 cup water
2 tablespoons oil
Salt and pepper
Preparation
Clean the leg of lamb and remove excess fat. Put it in a saucepan or casserole with the scallions, herbs, and onion. Add water and oil, and season with salt and pepper. Cover and simmer gently for about 2 1/2–3 hours, or until very tender, turning the lamb over occasionally, and adding a little more water as necessary.
