Lamb Stew
In these beautiful days when the smell of pita bread surrounds us, we cheer up our tables with our families and friends. The conversations during iftar add flavor to the taste of the food.
After spending the weekend at the cottage, we returned to Istanbul and tonight we had our first iftar as a family. My mother-in-law prepared an iftar table with care for our future. I really liked the lamb stew he made and I got the recipe for you.
One of the most practical meat dishes that can be made during Ramadan is stew. As eye-catching as it is delicious, you can make it plain as in this recipe, or you can add carrots, potatoes and even chestnuts to create delightful flavors. You can prepare a perfect iftar table with salad, rice and french fries.
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Ingredients for Lamb Stew Recipe
- 500 g minced lamb meat
- 4 tablespoon of olive oil
- 1 cup of hot water (can be increased)
- 7-8 cloves of garlic
- 4 pieces of green pepper
- 2 medium onions, optional 10 shallots
- 2 meal spoon tomato paste
- Salt
- Black pepper
- thyme upon request
Fabrication:
- Put olive oil and cubed meat in a medium saucepan.
- Fry on medium heat until the meat is tender.
- Add onion, garlic, tomato paste, chopped peppers and water and cook on medium heat until the meat is tender (40 minutes). If the water is missing from time to time, you can add hot water.
- Add salt and spices 5 minutes before removing the meat from the stove.
Serve your cooked meat with fried potatoes and rice pilaf.