(Et Tava - Adana)
250 gr lamb, cut in medium sized chunks
2 tbsp extra virgin olive oil
1 cubanalle pepper, cut in medium sized chunks
2 large tomatoes, peeled, sliced
6-7 garlic cloves, peeled
3 tbsp red pepper paste, mixed with 1/4 water
2 tbsp butter, cut in small size
1/2 tsp crushed pepper
1/2 tsp red pepper, powder
Pour the olive oil in a medium sized pot. Spread the lamb cubes to the bottom. Place the cubanalle peppers over the lambs. Arrange the tomato slices over the top side by side, don't leave empty spaces. Sprinkle crushed pepper, red pepper, salt and pepper. Place the garlic cloves on top and pour red pepper paste all over tomatoes. Put the butter pieces over the tomatoes, close the lid. Turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low heat. Cook for about 1 hr and 30 minutes.
Serve the Meat Tava with Turkish Rice Pilaf.
- Toyga Soup, Muhammara, Mixed Daikon Radish Salad, Split Borek with Feta Cheese, Stuffed Artichokes in Olive Oil and Ricotta Baklava.
Labels: Lamb- Beef -Veal