Turkish priest's lamb stew
Tayfun Aras, owner of Turkish restaurant Anatoli in Cape Town, is finally sharing the recipes from his birthplace with us.
- 1,5 kg lamb rib, cut in 3cm pieces
- 250 ml red grape vinegar
- 30 ml tomato paste
- 20 ml ground allspice
- 15 ml black peppercorns
- 10 ml dried crushed chillies
- 10 bay leaves
- 6 garlic cloves, finely chopped
- 1 kg pickling onions
- rice, cooked
1 In a large saucepan cook the lamb over high heat in its own fat until brown all over.
2 Pour the vinegar over and add the tomato paste, allspice,peppercorns, chillies, bay leaves and garlic.
3 Season with salt and enough water to cover the meat.
4 Put the onions on top. Cook over low heat until the ribs are tender.
5 Serve with rice.