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.

Preparation time : 10 min Cooking time : 40-45 min Servings : 8
  • 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
  • salt
  • 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.