Lamb Stew with Vegetables
500gr medium diced Lamb
3-4 peeled and medium diced White Potatoes
12-14 Pearl Onions
14-15 Baby Carrots
1-2 cloves of Garlic crushed with salt
3 tablespoons of Tomato Puree
1 tablespoons of plain Flour
½ teaspoon of Oregano
1 Bay Leaf
2 tablespoons of chopped Parsley
360ml plus 120ml of Hot Water
1 tablespoons of Butter
2 tablespoons of Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper
How to prepare
On a medium heat lightly fry the lamb in the butter and olive oil stirring occasionally.
Sprinkle the flour over the lamb toss and stir until the flour is absorbed.
Add 360ml of hot water, garlic, oregano, bay leaf, salt and pepper and cover.
Simmer for 30-40 minutes until the lamb is tender.
Add the potatoes, onions, carrots, tomato puree and 120ml of hot water.
Cover and cook for 20-25 minutes until the vegetables have softened.
Remove the bay leaf, adjust the seasoning if necessary and sprinkle with parsley before serving.
The Turkish name for this dish is Sebzeli Kuzu Yahni
Ephesus Ancient City
Selimiye Mosque Istanbul
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Club Deep Antalya
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