Orman Kebabı

Method6 steps · about 2 hr

1. 1

   Step 1: Coat the diced lamb (1 kg) in the white flour (1 tbsp). Heat vegetable oil (2 tbsp) in a saucepan and sauté lamb about 10 minutes until the outside changes from pink to brown; it finishes cooking in the covered braise.

   Brown flour-coated lamb · 10 minUses 1 kg lamb, diced · 1 tbsp white flour · 2 tbsp Vegetable oil

2. 2

   Step 2: Slice the onion (1) and put it to the saucepan and add butter (2 teaspoons) and saute all.

   Uses Browned flour-coated lamb · 1 Onion · 2 teaspoons Butter

3. 3

   Step 3: Once the onions start to changes it color; sliced garlic (1 clove) into the saucepan and saute it. And then add the tomato paste (1 tbsp), red pepper paste (1 tbsp) and sliced tomatoes (3) to the saucepan.

   Uses Lamb with sautéed onion and butter · 1 clove Garlic · 1 tbsp Red Pepper Paste · 1 tbsp Tomato Paste · 3 Tomatoes

4. 4

   Step 4: Add diced carrot (1), diced potato (1) and peas (1 cup) and sauté together for a couple of minutes. Cut potato larger than carrot as the author notes, so both become tender together.

   Uses Lamb onion garlic softened tomato and pastes · 1 Carrot · 1 Potato · 1 cup Peas

5. 5

   Step 5: Add the three cups water, bay leaf (1), salt (2 teaspoons), black pepper (1/2 tbsp) and the listed chilli pepper. Bring to a boil, then reduce to very low heat and cover.

   Uses Sautéed lamb and mixed vegetables · 3 cups Water · 2 teaspoons Salt · 1 Bay leaf · 1/2 tbsp Black pepper · 1/2 tbsp Chili pepper

6. 6

   Step 6: Cook gently about 50 minutes as the author guide, opening to stir every 15 minutes and covering again. Continue if needed until lamb, carrot and potato are tender, rather than serving tough meat at a fixed time. Remove the bay leaf and serve.

   Braise lamb low · 50 minUses Covered seasoned lamb and vegetable braise