LAMB KEBAB IN PAPER - Kagit Kebab

6 Servings
1 kilo lamb or mutton meat cut into pieces
1 soup spoon butter
1 finely chopped onion
1 soup spoon flour
1 spice bag (see Tas Kebab recipe)
5 glasses water
salt

For the Vegetables:
1 and 1/2 glasses of meat broth or water
1 glass of canned green peas
1 glass of oil
1 medium celery root
1 soup spoon of butter
1 soup spoon of thyme
2 medium carrots
2 tomatoes
3 potatoes
6 pieces of heavy oiled paper 30 x 35 cm. (Yagli Kagit)
salt
  
To Prepare the Vegetables:

Peel and dice the celery root, carrots and potatoes. Peel and seed the tomatoes and cut them into small pieces. Melt a soup spoon of butter in a saucepan. Brown the onions in it for 2 to 3 minutes, then the celery for 2 to 3 minutes, Then add the salt, 1 and 1/2 glasses of meat broth and cook for 20 to 25 minutes. In another pan fry the potatoes in a glass of oil.

To Prepare the Kebab:

Partially cook the meat in butter for 8 to 10 minutes. Add the onion and brown for two minutes. Add the flour and stir. Then add the water, the salt and a bag of spices (see Tas Kebab). When the water boils, remove the scum. Cook for 1 hour 20 minutes on a low heat. Then remove the spice bag and the meat from the saucepan. Place the papers in front of you. In the center of each piece put some meat, over it add the potatoes, carrots, peas, celery and a few pieces of tomato. Sprinkle with thyme. Finally sprinkle with some of the sauce in which the meat was cooked. Make 6 packets as explained in the proceeding recipe. Place the packets on a baking dish, and bake for 15 minutes in a hot oven. Serve the packets on a plate.