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Serves 6 people
1 kg boneless leg or shoulder of lamb, cut into 2 cm tick cubes
1/2 kg onions peeled
4 garlic cloves crushed
2 medium bell papers seeds removed and chopped chunkily
4 large wine tomatoes peeled and chopped
3 tbsp virgin olive oil
2 tbsp butter melted
sea salt to taste
Freshly ground red pepper and pepper mix
1/2 teaspoon dried thyme and rosemary
1/2 cup warm water
5 medium daily potatoes peeled and cut 3 cm
In a large bowl mix lamb, onions, garlic, peppers,tomatoes,, olive oil, melted butter, salt and pepper mix, thyme and water.
Let leave it to marinate for 30 minutes.
Place the mixture in an oven proof casserole dish. Bring to boil over medium heat. Reduce the heat to medium-low and cook covered about 90 minutes.
Uncover the lid add the potatoes cut-side down, into the lamb mixture. Replace the cover and cook further another hour or until the meat and vegetables are tender. Serve with vermicelli rice and bread.
Afiyet Olsun ( Good Apetite)