Potato Lamb Casserole

(Firinda Etli Patates)

250 g lamb, cut in cubes
2-3 tbsp diced tomato, in a can
1 cup hot water

3 tbsp sunflower oil
3 medium white potatoes, peeled, sliced
1 small carrot, peeled, sliced
1 large onion, sliced
2 garlic cloves, sliced

1 or 1 1/2 cup beef broth
3 tbsp crushed tomatoes, canned
3 tbsp extra virgin olive oil or butter
1/2 tsp crushed red pepper
1/2 oregano
1/2 tsp salt
1/2 tsp pepper

Cook the lamb cubes with their juice without oil. After all the water evaporates, add 1 cup of hot water with diced tomatoes and cook on medium-low heat until the lamb softens.

Meanwhile, lightly fry the potatoes with sunflower oil in a large skillet over medium heat, then put aside. Then fry the carrots and onions. Stir occasionally. Lastly, add the garlic cloves. Turn the heat off when the smell of the garlic comes out.

Spread the lamb cubes in a medium sized casserole dish and arrange the fried vegetables on top. Whisk the crushed tomatoes with the beef broth and pour in from the side of the dish. Drizzle the olive oil, sprinkle crushed pepper, oregano, salt and pepper all over the top.

Preheat the oven to 400 F (200 C). Cover the top of the dish, place on the middle rack and bake for about 25 minutes. Let stand for 5 minutes before serving.

We love any kind of dish with potatoes in it. This is one of the classic Turkish recipes my mum used to cook. When I was a kid, I would always mush up the potatoes and carrots with my fork and mix it with the delicious juice of the dish.. I still do it sometimes remembering the old days... :)

Makes 2 servings.

Meal Ideas:
- Red Lentil Soup, Carrot Salad, Amulet Borek, Raisin Compote, Celery Root with Olive Oil and Flour Helva.