Shoghkamabour (Lamb, turnip stew)
Shoghkamabour / Turnip stew
Serves 4 - 6
2 lbs. lamb neck bones, or 1 lb. boned lamb for stew
3 lbs. white turnips, peeled, halved, and cut into 1/4 inch thick slices
1 cup sumak seeds
4 cloves garlic, crushed, and mixed with 2 teaspoons of water
small loaf of crusty bread
salt and pepper to taste
1. Place meat in a stockpot, and cover with water.
2. Heat over a low flame until most of the water evaporates, and the meat is detached from the bones.
3. Strain contents of the pot through a sieve or colander.
4. Remove the bones from the sieve, and discard.
5. Place the meat back into the washed stockpot and add 3 cups of water.
6. Heat over a low flame.
7. Add turnips, and cook until tender.
8. In the meantime, place sumak seeds with 1 cup of water in a small vessel and let soak until turnips are cooked.
9. Strain out sumak seeds and add the water to the meat in the stockpot, discarding the seeds. Add juice of 1 lemon and garlic, and cook for 1/2 hour.
Serve with bread, which may be broken into chunks, and dipped in stew gravy.
If served with bulghour pilaf in lieu of bread, reduce water to 2 cups in step 5.