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Turkish priest's lamb stew


Turkish delight

Ingredients 11
Servings 8
Time 10 min

Ingredients

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

Method

40-45 min
 

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.

 

Read more on: lamb  |  recipes
 

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