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Garlic and yoghurt Lamb Dip
A rustic take on Lamb Dip, built on garlic and yoghurt and finished the way we like it. Ready...
Greek · Soup
Braised Prawn Soup
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper braise, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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