x0x The delight of lamb
- x0x The delight of lamb
Ankara - Turkish Daily News
Lamb casserole (Kuzu guvec)
Ingredients: 225 gr. green beans, 3 large tomatoes, 1 medium eggplant,
100 gr. okra, 2 medium zucchinis, 3 green bell peppers, 2 chopped
onions, 2 chopped cloves of garlic, 2 tablespoons butter, 900 gr. lamb
cut into cubes, 125 ml. water, 2 bay leaves, 2 medium potatoes,
another tablespoon butter, salt and pepper to taste.
Top, tail and string the beans. Skin tomatoes and cut into wedges. Cut
off the stem of the eggplant, peel in strips and slice crosswise. Trim
cone-shaped ends of the okra. Scrape and slice zucchinis. Seed and cut
the bell peppers into eight.
Saute onions and garlic in butter, add meat, saute for 15 minutes, add
water and bay leaves. Cover. Simmer until the meat is tender. Transfer
the meat mixture to an earthenware casserole.
Arrange potatoes in a layer on top of the meat. Then place green
beans, half of the tomatoes, eggplants, okra, zucchinis, the rest of
the tomatoes and bell peppers.
Add salt and pepper and dot with butter. Cover and bake in a moderate
oven until vegetables are tender. Hot water can be added, if
necessary. Serve hot as main course with pilaf and salad.
Lamb with lettuce (Kuzu Kapama)
Ingredients: 3 medium size lettuces, 1,350 gr. leg of lamb cut into
chunks, 1/2 lemon, 1 tablespoon butter, 1 onion sliced into rings, 10
spring onions thickly sliced, 1/2 bunch of chopped dill, a pinch of
Separate the lettuce leaves, wash and place them at the bottom of a
large, heavy saucepan. Rub meat with lemon. Place meat chunks over
lettuce leaves. Add butter, onion, spring onions, sugar, salt, pepper
and water. Cover. Cook over very low heat until meat is tender for
about an hour. Add dill just before transferring to a serving platter.
Serve hot as main course with pilaf.
Boiled lamb (Kuzu haslama)
Ingredients: 900 gr. lamb in large pieces on the bone, 2 whole onions,
salt and pepper to taste, 8 cups water, 4 peeled and quartered small
potatoes, 4 scraped and cubed carrots, 1/2 cup chopped parsley.
Place meat in a saucepan, add onions, salt, pepper and water. Bring to
a boil. Cover. Simmer for 1 hour, then add potatoes and carrots.
Simmer until meat is tender and vegetables are cooked and there is
plenty of liquid. Hot water can be added if necessary. Remove onions.
Sprinkle with chopped parsley. Serve in individual soup dishes as a
Meat kebab (Sis kebab)
Ingredients: 900 gr. lamb or beef cut into cubes. For marinade, 1
teaspoon salt, 1 teaspoon pepper, 1 tablespoon tomato paste, 1
teaspoon mustard, 1 teaspoon thyme, 1 tablespoon yoghurt, 1 grated
onion, 1 tablespoon olive oil. To thread on skewers, 4 tomatoes seeded
and quartered or 12 cherry tomatoes, 4 green bell peppers seeded and
cut into squares, 12 pearl onions peeled or 3 onions quartered.
Place meat in a bowl, add salt, pepper, tomato paste, mustard, thyme,
yoghurt, onion and olive oil. Mix well, cover and refrigerate
overnight to marinate.
Arrange meat on skewers alternately with tomatoes, peppers and pearl
onions. Broil over charcoal about 3-4 inches (7-10 cm.) away from the
fire for about 15-20 minutes turning constantly to get the meat evenly
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