Lamb with leeks is a Bulgarian stew in which the meat cooks slowly with leeks and a little rice until it comes off the bone. An egg and yogurt liaison, added off the heat, makes it silky. Fresh leeks in October are sweet and soft and need no spice but paprika.

2 h 5 minprep 25 min · cooking 1 h 40 min
4 servingsLunch
Mediumdifficulty
680 kcalper serving

Ingredients

For the stew

  • 800 gbone-in lamb (shoulder or leg)
  • 1 kgleeks (about 4 stalks)
  • 1 (150 g)onion
  • 1 mediumcarrot
  • 80 grice
  • 2 tbspoil
  • 1 tspsweet paprika
  • 1bay leaf
  • 1 tspsalt
  • 1/2 tspfreshly ground black pepper
  • 600 mlwarm water
  • 3 tbspfresh dill, chopped

For the liaison

  • 2eggs
  • 150 gyogurt
  • 1 tbspflour

Method

  1. Prepare the meat

    Cut the lamb into pieces of about 60 g and pat them dry with paper towels. That way the meat browns instead of stewing in its own juices.

    lamb with leeks — Prepare the meat

  2. Wash the leeks

    Cut off the root and the darkest green leaves, then slice the leeks into 2 cm rings. Separate the rings in a bowl of cold water and wash them well, because sand gets trapped between the layers.

    lamb with leeks — Wash the leeks

  3. Brown the meat

    Heat the oil in a heavy-bottomed pot over high heat. Brown the meat in two batches, 4 to 5 minutes each, until a golden crust forms.

    Don't put all the meat in at once. In a crowded pot it releases liquid and steams without forming a crust.

    lamb with leeks — Brown the meat

  4. Sauté the vegetables

    Reduce to medium heat, add the chopped onion and grated carrot and cook for 5 minutes, until the onion turns translucent. Take the pot off the hob, add the paprika and stir for 10 seconds so it doesn't turn bitter.

    lamb with leeks — Sauté the vegetables

  5. Braise the lamb

    Return the meat to the pot, add the bay leaf, salt and black pepper, and pour in the warm water. Cover and leave on low heat for 50 minutes, until the meat starts to soften.

    lamb with leeks — Braise the lamb

  6. Add the leeks and rice

    Add the leeks and rice, stir, and cook covered for another 25 minutes, until the meat comes easily off the bone and the rice has swollen. Move the pot off the heat.

    lamb with leeks — Add the leeks and rice

  7. Temper the liaison

    Whisk the eggs with the yogurt and flour until smooth. Add 3 tablespoons of the hot sauce in a thin stream, stirring constantly so the eggs don't cook.

    lamb with leeks — Temper the liaison

  8. Add the liaison and serve

    Pour the liaison into the pot while it is off the heat and stir gently. Cover and leave for 5 minutes, until the sauce turns creamy, then sprinkle with the dill.

    Don't put the pot back on high heat after adding the liaison. Above 80°C the eggs curdle into small lumps.

    lamb with leeks — Add the liaison and serve

How to serve it

Serve in deep bowls with a slice of country bread and a hot pepper on the side.

Good to know

The egg and yogurt liaison is a typical technique in Bulgarian cooking. It is used in dishes with lamb, chicken and vegetables.

Per serving (approximate): 680 kcal · protein 34 g · fat 40 g · carbohydrates 49 g