Ankara Tava (Ankara Lamb Roast)
- 1 Tbsp butter
- 5 cups water or meat stock
- 1 onion, chopped fine
- 1 cup peas
- 2 cups plain yogurt
- salt and ground black pepper
- 1 egg
- 2 lb boned leg of lamb, cut into 4 pieces
- 1 carrot, peeled and diced
- 1/2 cup flour
- 1 tsp paprika
1 Melt the butter in a pan and fry the lamb pieces until evenly browned. Add the water or stock, the onion, carrot, and peas, and bring to a boil. Cover and simmer for 30 minutes.
2 Preheat a 375 F oven. Transfer the lamb and vegetables to an ovenproof dish, reserving the cooking liquid. Mix 2-1/2 cups of the liquid with the yogurt, flour, and seasoning to taste. Pour this sauce over the lamb and vegetables.
3 Beat the egg lightly and pour evenly over the dish. Bake in the oven for 15 minutes. Sprinkle with the paprika and serve.