In Eastern Anatolia, “çir” refers to apricots that have been pitted and sun-dried. In this dish, apricots are not a sweet addition; their tartness balances the richness of the meat. Add them at the end: if added from the start, they will break down completely and turn the stew into jam.
Melt the butter in a pot and brown the cubed lamb over high heat. The meat will release its juices first; once they evaporate, the edges will begin to brown. If you add water before the meat browns, the stew will taste bland.
Add the diced onion and cook until translucent, then stir in the tomato paste for 2 minutes. Add the cinnamon and black pepper now; blooming the spices in the fat helps their aroma infuse the stew.
Pour in the hot water. Once it boils, reduce the heat to low, cover, and cook for 45 minutes. When the meat separates easily under gentle pressure from a fork, add the salt.
Arrange the drained dried apricots in the pot, cover, and cook for another 12–15 minutes. The apricots should plump up and soften while holding their shape; if they start to fall apart, turn off the heat immediately.
Soak the dried apricots in lukewarm water for 30 minutes, then drain them; unsoaked dried apricots will absorb the liquid in the pot and leave the stew dry. Allergens: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged product labels for other allergens.
Tarçını yarıya indirdim, etle birlikte fazla baskın geliyordu.
Tarçın kayısının tatlılığını dengelemek için var. Azaltırsanız karabiberi bir tutam artırın, denge korunuyor.
Kuru kayısıyı en sonda ekleme sırası önemli, başta atınca dağılıp yemeği bulanık yapıyor. Eti kavururken tencereyi kalabalık etmemek gerekiyor, hepsini birden atınca et suyunu salıp haşlandı ve kavrulma rengi hiç oluşmadı.
Malatya kayısısı tatlı olduğu için hiç şeker koymadım. Ekşi çir kullananlar bir tutama ihtiyaç duyabilir.
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