Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, January 07, 2013

Lamb Stew with Chestnuts

(Kestaneli Kuzu Yahni)

<br />
Lamb Stew with Chestnuts
250 gr lamb, cut in cubes
1 + 1 cup hot water
2 tbsp butter
1 small onion, sliced
1 tbsp flour
6-8 chestnuts, grilled, peeled
1 bunch seedless grape, small size or 3 tbsp Sultana or Golden raisins, stems cut off- soak into the hot water for 20 minutes, drain
1 tbsp honey
A few slices of orange peel
1/t tsp cinnamon

Cook the the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at medium-low heat until the beef pieces are tender. Add the chestnuts, grapes or Sultana raisins, honey, orange peel, hot water, salt and pepper. Cover and cook for about 20 minutes at low-medium heat. Turn the heat off. Sprinkle some cinnamon all over the dish, stir. Serve the dish with Bulgur Pilaf with Vermicelli.

2 servings.

Ottoman Kitchen.



At 12:11 AM, Anonymous cooking recipes said...

This will definitely be for dinner tomorrow. Such a wonderful recipe to follow looks delicious. Thanks for this and keep up the good work.

At 8:07 AM, Anonymous Anonymous said...

I love Turkish stews, especially with raisins and chestnuts! :)


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