Kuzu Kelle with Spiced Yogurt Sauce

Ingredients

• 1 lamb head, cleaned and halved 1 lamb head, cleaned and halved
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• Fresh herbs, for garnish (such as parsley or dill) Fresh herbs, for garnish (such as parsley or dill)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 4g (Sugars: 2g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb head halves to the pot and sear them on all sides until browned.
4. 4.
   Sprinkle the cumin, paprika, salt, and black pepper over the lamb heads, ensuring they are evenly coated with the spices.
5. 5.
   Pour the water into the pot, cover it with a lid, and transfer it to the preheated oven.
6. 6.
   Allow the lamb heads to cook for approximately 4 hours, or until the meat is tender and easily falls off the bone.
7. 7.
   While the lamb is cooking, prepare the spiced yogurt sauce by combining the plain yogurt, lemon juice, and dried mint in a bowl. Mix well and refrigerate until serving.
8. 8.
   Once the lamb heads are cooked, remove them from the pot and let them cool slightly. Then, carefully remove the meat from the bones and discard any excess fat or skin.
9. 9.
   Serve the tender lamb meat on a platter, drizzled with the spiced yogurt sauce. Garnish with fresh herbs and serve with warm bread.

Treat your ingredients with care...

• Lamb head — Make sure to clean the lamb head thoroughly before cooking. Remove any excess fat or skin for a leaner dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the spiced yogurt sauce.
• Serve the dish with a side of pickled vegetables for a refreshing contrast.
• If you can't find lamb head, you can use lamb shanks as a substitute.
• Make sure to let the lamb heads rest for a few minutes before removing the meat to allow the flavors to settle.
• Leftovers can be used to make delicious sandwiches or added to soups for extra flavor.

Serving advice

Serve the Kuzu Kelle with warm bread and a side of fresh herbs. Encourage your guests to assemble their own wraps by spreading the spiced yogurt sauce on the bread, adding the tender lamb meat, and topping it with herbs for a burst of freshness.

Presentation advice

Arrange the tender lamb meat on a platter, drizzle the spiced yogurt sauce over it, and garnish with a generous amount of fresh herbs. The vibrant colors and enticing aroma will make this dish a centerpiece on your dining table.