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.
Rich in vitamins and delicious compote recipes, sahur For practical recipes Don't forget to visit the section.
Love…
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.
Thank you so much for this recipe
I printed it out to make it in the factory
200 people will eat this stew…
I came across your site by chance and came across really great recipes. It's okay if I don't visit it every day :) it has become a habit for me.
Thank you very much ladies :) Your comments, suggestions and ideas are very important to me. Big love...
Good luck to your mother-in-law, Nilay. I will try it at the first opportunity. Love...
A tablespoon of vinegar doesn't change the taste, does it? Also, I think you need to use rested meat.
Hello, Nilgün, the secret of making meat is to follow the above cooking order, and also to remove the salt shortly before taking it from the stove. Salt makes the meat tough, for softer meat you can use a little bit of vinegar, for example, 1 tablespoon. Cooking times vary according to the quality of the meat. I hope I could help. love..
Thank you Hülyacı, happy Ramadan..
I love the stew. If it is well cooked, it separates in its mouth. Are there some special tricks for making meat filamentous? Or will it be enough to cook it for 40 minutes? Thank you. good luck to you.
good luck to your mother-in-law, my dear stew looks great.. bon appetit to you.. love
I love itmmmm