Turkish priest’s lamb stew

Drum
8 servings Prep: 10 mins, Cooking: 45 mins
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Tayfun Aras, owner of Turkish restaurant Anatoli in Cape Town, is finally sharing the recipes from his birthplace with us.

By DRUM January 18 2019
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Ingredients (11)

1,5 kg lamb rib — cut in 3cm pieces
250 ml grape vinegar — red
30 ml tomato paste
20 ml allspice — ground
15 ml black peppercorns — whole
10 ml dried chillies — crushed
10 bay leaves
6 garlic — cloves, finely chopped
salt
1 kg pickling onions
rice — cooked
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Method:

1 In a large saucepan cook the lamb over high heat in its own fat until brown all over.

2 Pour the vinegar over and add the tomato paste, allspice,peppercorns, chillies, bay leaves and garlic.

3 Season with salt and enough water to cover the meat.

4 Put the onions on top. Cook over low heat until the ribs are tender.

5 Serve with rice.



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