Lamb Stew with Green Onions

(Taze Soganli Kuzu Yahni)

250 gr lamb stew, bone-in
1 + 3/4 cup hot water
1 tbsp butter
2-3 tbsp crushed tomato, canned
1 branch of green onions, cleaned, chopped
5 fresh mint leaves, sliced
Salt
Pepper

Garnish:
1 tsp dill, chopped

Cook the lamb with their own juice. Then add 1 cup hot water and onion. Cook over medium-low heat until the lamb is tender. Add the remaining ingredients. Cover and cook for about 10-15 minutes over medium-low heat. Turn the heat off. Sprinkle the dill all over the dish, stir.

Serve the Lamb Stew with Green Onions with Bulgur Pilaf with Vermicelli and Ayran.

2 servings.