Lamb with Vegetable Stew

(Sebzeli Kuzu Yahni)

500 gr lamb, cut in cubes
1 tbsp butter
2 tbsp extra virgin olive oil
1 tbsp all purpose flour
1 1/2 + 1/2 cup hot water
1-2 garlic cloves, mashed with salt
3-4 medium sized white potatoes, peeled, cut in medium sized chunks
12-14 pearl onions
14-15 baby carrots
3 tbsp tomato paste
1/2 tsp oregano
1 Bay leaf
Salt
Pepper
2 tbsp parsley, chopped

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1 1/2 cups hot water, garlic, oregano, Bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat.

Add the potatoes, onions, carrots, tomato paste and 1/2 cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

2 servings.