Turlu Stew

Rosi TrifonovaRosi Trifonova
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Turlu Stew
04/03/2014
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Preparation
30 min.
Cooking
180 min.
Тotal
210 min.
Servings
3-4
"One of the culinary gems of Turkish cuisine can now be a guest at your dining table as well."

Ingredients

  • lamb - 21 oz (600 g), can use mutton
  • butter - 2/5 cup (100 g)
  • onions - 1 head
  • okra - 1 cup clean, young
  • peppers - 2, red, cut in rings + 2 green
  • potatoes - 3, cut in rings
  • zucchini - 2, cut in rings
  • eggplants - 1, diced
  • grapes - 2 tablespoons sour green grapes or pickles
  • tomatoes - 2
  • tomato paste - 1 tsp
  • water - 2/5 cup (100 ml) warm
  • salt
  • black pepper - to taste
measures

How to cook

Cut the lamb into bite sized pieces and sprinkle it well with salt and black pepper. In a large pot on the stove, pour in a cup of water to heat and place the lamb in it to stew. Once the water boils off, transfer the meat to an earthenware or fireproof container.

Leave the diced and salted eggplant to sit for 10 minutes, then wash it. Arrange all the chopped vegetables in rows on top of the lamb in the pot. Top with the tomatoes, that have been cut into slices, and the tomato paste that has been dissolved in 2/5 cup (100 ml) of warm water.

Add salt to taste and black pepper. Add melted butter, cover it with a lid and put it to bake for about 2 1/2 hours in a moderate oven.

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