Kagit Kebabi - Turkish Kebaps


2 Tbsp butter or margarine
1 onion, chopped
1 carrot, peeled and diced
1 fresh tomato, skinned and chopped
1 cup peas
1 Tbsp red wine vinegar
2 Tbsp chopped fresh dill weed
salt and ground black pepper
2 lb lamb, diced
1 lb potatoes, peeled and diced
1 Tbsp tomato paste
1 tsp dried thyme


1 Melt the butter or margarine in a saucepan and brown the meat evenly. Add the onion and carrot, cover, and cook until the juices are absorbed.
2 Add the potatoes, tomato, peas, tomato paste dissolved in a little water, and the vinegar. Cook for a few minutes more. Then add a scant 1 cup water, cover, and cook over low heat for 1 hour.
3 Preheat a 375 F oven. Cut six generous size pieces of waxed paper. Place equal portions of the casserole in the center of each sheet. Sprinkle the herbs and seasoning over each one. Fold the sides of the papers over the top to make packages. Place the parcels on an overproof tray and sprinkle with a little water. Bake in the oven for 20 minutes. Serve in their packages.

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