Wednesday, 28 May 2008

TURKISH LAMB WITH ROSEMARY & THYME ( Biberiye ve kekikli kuzu)

Hi ALL , this is an all in one dish which is filling and nutritious. It is best cooked slowly but you can achieve equal results using the pressure cooker if you are in a hurry.
The above pictures show 2 versions of the dish. One with added beans, the other with new potatoes. My family love them both.
Serves 2-3

  • 300 g lean lamb chunks
  • 1 tbsp olive oil
  • 400 g fresh tomatoes, about 6-7 medium, cut in large chunks
  • 200 g onions, about 2 large, chopped
  • 2 fat cloves of garlic, left whole
  • 75 g leeks, green bits, chopped
  • 100 fresh peppers ( i used yellow ones )
  • 200 g white beans or new potatoes,
  • 2 tbsp Rosemary and thyme, chopped finely
  • Salt and black course pepper to taste.

    • METHOD
      Heat the oil in the pan and brown the meat, add tomatoes onions, garlic, cover and cook very slowly for about an hour or until the meat is soft. Then add the beans, leeks, peppers and herbs and cook further 5-7 minutes or until the vegetables cook to your taste. Season with salt and black pepper, sprinkle more herbs just before serving.

      COOK'S TIP

      Cooking time with pressure cooker is 15 minutes for the meat then 5 more minutes to finish it off with the vegetables.
      You can also cook this dish with chicken or beef rather than lamb to suit your taste.

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