Broccoli soup with spinach
2020-08-13 / test@t
Etli domatesli tava / Frying pan with tomatoes and meat
A traditional Turkish / Cypriot dish of lamb, potatoes and tomatoes that cooks slowly in the oven (I stewed it in a slow cooker) and doesn't require any effort.
Ingredients
- potatoes (not crumbly varieties) 1 kg
- lamb (shoulder) 1.2 kg
- tomatoes 4 pcs.
- or
- dried tomatoes in olive oil 150 g
- olive oil (I took the oil from a jar of dried tomatoes) 7 tbsp
- red onion 2 pcs.
- thyme
- oregano
- rosemary
- salt
- butter 50 g
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 180 ° C. Chop the onion. Peel and cut the potatoes into large enough pieces. Cut the lamb into the same pieces, put the lamb, onion, potatoes, tomatoes in two large baking dishes.
Step 2
Mix oil with herbs, spices and a pinch of salt. Pour the prepared ingredients with oil and stir evenly. Salt. Pour 2 cups of water into this amount of meat and vegetables. Cut a little butter on top, cover the molds with a lid or foil and simmer for about 2 hours, stirring occasionally.
Step 3
Raise the temperature to 200 ° C, remove the foil and cook for another 20 minutes, until the sauce has slightly evaporated. Serve warm. You can also leave in a lukewarm oven overnight.
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