Turkish lamb hotpot with a potato crust recipe And Books
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Turkish lamb hotpot with a potato crust recipe and books|
So you would like to know how to make Turkish lamb hotpot with a potato crust recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
turkish lamb hotpot with a potato crust
1/2 shoulder lamb boned (ask your butcher to do this) excessive fat removed meat cut into bitesize chunks
1 tsp allspice
2 tsp ground cumin
salt and black pepper
1 large onion quartered
2 cloves garlic
2 tbsp olive oil plus extra for brushing 2 aubergines cut into chunks
small handful mint leaves roughly chopped
small handful marjoram roughly chopped
200m1 lamb stock (use 1 supermarket tub)
1 tbsp small raisins
3 baking potatoes peeled and sliced
Toss the lamb with the allspice and cumin and some salt and pepper.
Process the onion and garlic to a mush in a processor then mix with the lamb. Leave to one side for about an hour.
Add 2 tbsp olive oil and mix together then briefly fry the lamb to cook out the spices.
Remove from the heat add all the remaining ingredients except the potatoes and distribute between four individual ovenproof pots (or put into a wide casserole pan).
Cover with a layer of sliced potatoes season and brush all over with oil. and cower with foil.
Bake at 190C/375F Gas Mark 4 for an hour then remove the foil turn the oven up to 220C/425F/Gas Mark 7 and bake for a further 20 minutes or until the potatoes start to crisp.
The lamb juices and spice migrate into the potato which once the foil is removed bakes to a saturated crisp.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Turkish lamb hotpot with a potato crust recepie. Check out these great recipe books and learn how to make Turkish lamb hotpot with a potato crust!
View Recipe Books - Turkish Recipe
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