Lamb Tandir with Vegetables
(Sebzeli Kuzu Tandir)
2 pieces of Lamb Shanks
1 tsp salt
1/2 tsp pepper
2 medium carrots, peeled, washed, cut in chunks
3 medium white potatoes, peeled, washed, cut in chunks
1/2 cup pearl onions, peeled
4-5 garlic cloves, peeled, sliced
1 cup small mushrooms, brushed
2 tablespoonful crushed tomatoes, canned
1/2 tsp crushed red pepper
Place the lamb shanks in a large cooking pot. Pour water in until they're all covered. Cook on medium-high heat for about 10 minutes. Remove the foam from the surface. Then reduce heat and simmer. Add the salt and pepper. Occasionally turn the shanks over to cook both sides. When about half the water evaporates, add more hot water to cover the shanks again. Cooking time is about 4 hours.
When you enter to last 45 minutes, cover the shanks with hot water and add the carrots. Cover, increase the heat from simmer to over a little bit under the medium. After 10 minutes add the potatoes and onions, stir. After 10 more minutes add the rest of the ingredients. Cover and cook with the lid covered until all the vegetables are fork tender.
If you like it juicier, you can add a little bit more hot water, but I didn't.
When you turn the heat off, sprinkle some oregano and chopped parsley on top, then cover with the lid. Set aside for about 10 minutes before serving.
Makes 2 servings.
- Sweet Pea Soup, Stuffed Peppers with Olive Oil and Turkish Baklava.
Labels: Lamb- Beef -Veal