Antep shiveydiz (lamb and chickpea yogurt stew with spring onion and garlic)

Method

1. Soak the chickpeas in lukewarm water for 6-8 hours.

2. Rinse the meat and bring it to a boil in a pot with water to cover. Skim off the foam with a skimmer.

3. Add the soaked chickpeas and the salt. Cook until the meat and chickpeas are very tender.

   1 h 30 min

4. Cut the white parts of the spring onion and fresh garlic up to the green, in about 3 cm pieces. Add to the meat and simmer until soft.

5. Whisk the yogurt with the egg until smooth. Heat on low, stirring always in the same direction, adding a little of the cooking liquid now and then. When it starts to rise, stir it into the stew, bring to one boil and turn off the heat.

6. Heat the fat and add the mint until it turns green but does not burn. Drizzle over the stew, sprinkle with black pepper and serve.