Tas Kebab

(Tas Kebabi)

250 g lamb, in cubes
1 tbsp butter
1 medium onion, sliced
3 tbsp crushed tomato, canned
1 tsp flour
1 large tomato, diced
1 small carrot, grated
1 Bay leaf
1 cup beef broth, warm
Salt
Pepper

Garnish:
1 tsp oregano
1-2 tbsp parsley, chopped

Saute the lamb with butter. Stir the lamb constantly on medium-high heat, when the colour turn to light brown, sop stirring. Continue to cook the lamb cubes with their own juice. When there is no more juice left in the wok, add the onion. Cook for about 2-3 more minutes. Then add the rest of the ingredients, stir.

Transfer the dish to the heatproof bowl (tas*). Place the bowl upside down with a shallow pot. Pour hot meat juice of the edge. Cover and cook for about 20 minutes until the small amount water is left in it. Turn the heat off. Let stand for 5 minutes.

Remove the tas (bowl), sprinkle some oregano and parsley over the top.

Serve the Tas Kebab, Mashed Potatoes or Turkish Rice Pilaf on the side.

*Tas means bowl in Turkish.

Mashed Potatoes
(Patates Puresi)

2 medium-size yellow potatoes
1-2 garlic cloves, mashed with salt
1-2 tbsp butter
1/4 cup milk
Salt
Pepper
1 tsp dill, chopped

Cover the potatoes with enough water to cook in a pot until they are softened. Drain, add the rest of the ingredients. Mash them all together. When it turns into a puree, serve while still warm.

2 servings.