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

Tuesday, November 11, 2014

Pot Kebap

(Tencere Kebabı)

Pot Kebap
~350 - 400 g lamb cubes
1 tbsp flour
1 medium size onion, thinly sliced
1-2 garlic cloves
2 tbsp butter
1 medium size carrot, peeled, sliced
3/4 cup frozen green peas, rinsed with hot water
4-5 whole sun-dried tomatoes, sliced
~400 g Jerusalem artichokes
1 3/4 cups hot water

Dill, chopped

Cook the lamb cubes in a medium size pot at medium heat until there is no water in it. Then add in onion, carrot, flour and butter and saute for 7-8 minutes at low-medium heat. Do not burn it!

Add the remaining ingredients except Jerusalem artichokes. Cover and cook for about 10 minutes. Then add in Jerusalem artichokes, stir. Continue to cook until Jerusalem artichokes are tender, it takes app 6-7 minutes at medium heat. Garnish with dill and serve with Turkish Rice Pilaf or Turkish bread on the side.

2 servings.



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