Kuzu İncik Haşlama
Braised Lamb Shanks

Ingredients
4 Lamb shanks, washed
2 Potatoes, peeled, roughly chopped
2 Carrots, peeled, roughly chopped
2 tsp. Salt

For the slurry
1 Lemon, juiced
2 tbsp. Flour
2 Eggs

Instructions
Place the lamb shanks into a large pot, add water just enough to cover and cook over medium heat for about 1-1 ½ hours. Then add the carrots and potatoes. In a bowl whisk the lemon juice, eggs and flour together with a ladle full of the cooking liquid. Then add this back into the pot, stir a couple of times. Then take off the heat and serve.

Orman Kebabı
Lamb Stew with Potatoes, Carrots and Peas

Ingredients
1 lbs. Lamb, cut into medium dice
1 cup Peas
2 Potatoes, peeled, cut into small dice
2 Carrots, peeled, cut into small dice
2 tbsp. Butter
1 Onion, finely chopped
½ cup Water
2 tsp. Salt
1 tsp. Black pepper
1 tsp. Dried oregano

Instructions
Sauté the lamb in butter until seared on all sides, and then add onions; carrots and water continue cooking until softened about 35-40 minutes. Then add the potatoes, peas, salt and pepper, cook for another ½ hour. Serve sprinkled with oregano on top.

Sebzeli Kuzu Haşlama
Lamb Stew with Vegetables

Ingredients
2 lb.Leg of lamb, with bones, cut into large pieces
1 Onion, roughly chopped
6 Potatoes, peeled, cut into large dice
3 Carrots, peeled,cut into large dice
3 Long green peppers, sliced
1 cup Water, hot
2 tsp. Salt
1 tsp. Black pepper
1 Lemon, juiced (optional)

Instructions
Place the leg of lamb in a pressure cooker together with onions, carrots, peppers, potatoes, hot water, salt and black pepper. Cover the lid and cook over low heat until the steam comes out. When the steam comes out, cook for another 25-30 minutes. Serve this dish with the cooking liquid in large bowls. 

Arpacık Soğanlı Narlı Biftek
Steak with Pearl Onions and Pomegranate Kernels

Ingredients
4slices of Beefsteak
32 Pearl onions, peeled
2 tbsp. Grape vinegar or red wine
2 tbsp. Olive oil
1 Bay leaf
2 Pomegranate, kernels removed
2 tsp. Salt

Instructions
Heat the oven to 356F. In a large skillet heat the olive oil and cook the steaks on both sides, over medium heat, about 2 minutes on both sides, then transfer to an ovenproof dish. In the same skillet sauté the pearl onions, and transfer to the dish with the steaks. Add 1 cup of water mixed with the vinegar into the dish with the steaks and pearl onions. Add salt, cover the dish with aluminum foil and bake for about 30 minutes in the preheated oven. Then remove the foil, sprinkle the pomegranate kernels and put back in the oven for another 10-15 minutes, then serve.
Service: Serve the steaks with green salad and French fries.