STEWED LAMB WITH VEGETABLES

March 22, 2009
lampstew1SERVINGS : 4

INGREDIENTS
1 kg lamb leg slices
50 gr butter or margarine
2 medium size carrots
6 fresh potatoes
2 onions, peeled, sliced
2 laurel leaves
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
* Melt the butter in a saucepan and add meat slices, together with the onions.
* Add salt and pepper. Pour over enough water.
* Cover them and cook over medium heat during 40 minutes.
* Scrape the carrots and cut them in slices.
* Peel the potatoes and cut them in medium size pieces.
* Add them to the meat. Let simmer on low heat during half an hour.
* Arrange them in a dish.
* Spinkle with thyme before serving.

 

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FRIED LAMB LIVER

March 22, 2009
liverfry1SERVING : 4

INGREDIENTS
1 lamb liver
1/2 soupspoon salt
1 coffee cup flour
1/2 glass oil
1 bunch parsley
1 teaspoon salt
2 onions, sliced

PROCESSING METHOD
– Cut the onion in half and then each half into very fine slices and put into a bowl or soup dish.
– Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it.
– Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two or more times.
– Chop the parsley very fine, add to the onion and mix together.
– Cut the liver into cubes the size of a large hazelnut and coat with flour.
– Fry the liver in oil, first on a low heat and finally on a high heat.
– Put the liver on a serving dish and sprinkle salt.
– Cover with the previously prepared garnish.

 


MUTTON SHANKS KEBAB WITH VEGETABLES

February 27, 2009
shank101
SERVINGS : 4

INGREDIENTS
800 gr. mutton shanks on the bone
1 tablespoon margarine
1 carrot
1 onion
1 garlic clove
1 tablespoon tomato paste
1 celery
4 tablespoons olive oil
5 tablespoons floor
salt
black pepper

* Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar.
* Put the margarine and olive oil in a pot and place on heat.
* Put the flour in a bowl and coat the shanks with it.
* When the oil is heated, put shanks in the pot and fry well until golden brown.
* Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
* Saute the vegetables slightly, constantly stirring.
* Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring.
* Rinse and strain the peas and add them to the kebab 20 minutes later.
* Allow to cook for 45 minutes, before seasoning kebab with thyme.
* Check for water while the kebab is cooking and add water if necessary.


BRAISED MUTTON KEBAB

March 3, 2007

SERVINGS : 6

INGREDIENTS
1 kg mutton
2 tablespoons margarine
2 medium size onions
2 medium size tomatoes or 2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
– Heat the margarine in a saucepan.
– Add the meat cut into cubes and fry them on medium heat. Take them out.
– Chop the onions and brown them in the same margarine.
– Add peeled and chopped tomatoes or tomato paste dissolved in 1/2 cup of water, salt, pepper and the meat. Mix well and add 2 glasses of warm water.
– Cover and let simmer for 2 hours until the meat is very tender.


STEAMED KEBAB WITH VEGETABLES

March 3, 2007

SERVINGS : 6

INGREDIENTS
1 kg mutton with bones
4 tablespoons margarine
3 large onions
3 medium size tomatoes
3 medium size eggplants
3 medium size bell peppers
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD
– Place the meat cut into pieces of 150 gr at the bottom of a saucepan.
– Put layers of peeled onions cut into four, peeled and chopped tomatoes (2 of them), eggplants cut first lenghwise then into 3-4 cm pieces, seeded bell peppers cut into 2-3 pieces, one tomato cut into slices.
– Add margarine, salt, pepper and 1/2 glass of water.
– Cover very tightly to keep the steam inside and cook on very low heat for 1 and 1/2 – 2 hours.


CASSEROLE KEBAB WITH VEGETABLES – 2

March 3, 2007

SERVINGS : 6

INGREDIENTS
1 kg mutton or lamb, cut into small pieces
1/2 soupspoon salt
1/2 teaspoon pepper
4 onions
6 potatoes
6 glasses Mutton Stock

PROCESSING METHOD
– Boil the meat in a large quantity of water.
– When bubles begin to form, strain the contents of the saucepan and put the meat under cold running water.
– Put the meat back into the saucepan and add the meat stock. Boil for 45 minutes.
– Pour the meat and stock into a casserole. On top of the meat put the potatoes which have been peeled and cut into large slices, the onions prepared in the same way and salt and pepper.
– Cover and bake 30 minutes more in the oven.


CASSEROLE KEBAB WITH VEGETABLES – 1

March 3, 2007

SERVINGS : 6

INGREDIENTS
1 kg lamb, cut into pieces
4 tomatoes, cut into pieces
1 teaspoon salt
20 shalots or very small onions
2 soupspoons butter
2 green peppers, sliced
1 soupspoon thyme
1 clove garlic

PROCESSING METHOD
– Rub the bottom of a casserole with a clove of garlic, then butter throughly.
– Add all the ingredients, except the butter. Melt the butter and pour into the casserole. Mix well.
– Cover the casserole and bake in the oven for 2 and 1/2 hours on a medium heat.