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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
We found this Turkish recipe while watching videos on YouTube. It is an excellent way of learning about real, home-cooked food, and as it is a visual medium it doesn’t matter about the language barrier.
Put the lamb, coriander, cumin, cinnamon, onion, thyme, bay leaves and ½ teaspoon of salt in a saucepan and cover with water. Simmer for 30–40 minutes, skimming off any froth that builds up, until the meat is tender and falls apart when handled. Remove the lamb from the pot. When cool enough to handle, shred the meat, discarding any small bones or fat.
Grill the