ANKARA LAMB CASSEROLE - Kuzu Ankara Tavasi
5 Servings
1 carrot
1 glass flour
1 kilo lamb cut into 5 pieces
1 soup spoon butter
1/2 glass of canned green peas
1/2 soup spoon salt
2 egg yolks
2 onions
500 grams yoghurt
6 glasses water
 
Partially cook the meat in butter for 7 or 8 minutes. Add the water and salt. When the water boils, remove the scum. Cook 45 minutes on a low heat. Add the diced carrots and onions. Cook 30 minutes more.

Place the meat, carrots and peas in an oven dish, keeping the sauce separate.

Blend the sauce in which the meat was cooked. If the sauce fills more than 2 and 1/2 glasses, reduce it. In a small saucepan carefully mix the yoghurt and flour. To this mixture add the sauce from the meat which has been brought to a boil. Stir. Boil on a low heat for 10 minutes then remove from the heat.

While stirring constantly, add the 2 egg yolks. Pour this sauce over the meat. Place in the oven for 7 or 8 minutes until the sauce turns golden brown.

FARMERS LAMB FRICASSEE - Kuzu Ciftlik Kizartmasi
5 Servings
1 clove of garlic, chopped fine
1 glass water salt
1 kilo lamb cut into large pieces
1 soup spoon thyme
1/2 bunch parsley
3 soup spoons butter
4 finely chopped onions
4 peeled, chopped tomatoes
6 to 7 potatoes
 
Melt 2 soup spoons of butter in a saucepan and partially cook the meat in it. Add the onions, and let them cook with the meat for 3 minutes. Now add the tomato, garlic, salt, thyme and water. Cover and cook for 20 to 25 minutes.

While the meat is cooking, boil the potatoes in their skins for 25 to 30 minutes. Peel and cut them into thick slices, then saute them in a frying pan in a tablespoon of butter.

Place the meat on a platter, sprinkle with chopped parsley and surround it with the sauteed potatoes.

LAMB HOCK FRICASSEE - Kuzu Incik Kizartmasi
5 Servings
1 finely chopped onion
1 litre water
1 soup spoon butter
1 soup spoon flour
1 soup spoon tomato sauce
1 spice bag (see "Tas Kebab")
1/2 soup spoon salt
2 chopped tomatoes
5 lamb hocks
 
Partially cook the meat in the butter for 8 to 10 minutes. Add and partially cook the onions for 2 minutes. Add the flour and stir. Finally add the salt, water and bag of spices. When the water boils, remove the scum. Cover and let cook 1 hour, 15 minutes. Then add the chopped tomatoes. Let cook another 15 minutes, then serve.

 

ROASTED LAMB - Kuzu Budu Firinda
 
4 Servings
1 leg of lamb
1 coffee cup of yoghurt
1 tablespoon tomato paste
1 tablespoon margarine
2 small onions
Salt
 
Buy a leg of a lamb. Let your butcher take off the excess fat and skin. Cook it in a saucepan with small onions, 1 teaspoon salt and enough water to cover. Remove froth from top and cook until tender. Remove from saucepan and place on an oven pan.

Mix yoghurt, tomato paste and 1 tablespoon of melted margarine. Spread this sauce on the meat. Roast in medium hot oven until crisp and serve with potatoes and peas. You may add another sauce, too.

WEDDING FRICASSEE - Kuzu Dugun Kizartmasi
 
RECIPE I   
5 Servings
1 kilo lamb (thigh or shoulder) cut into 5 pieces
1/2 soup spoon salt, some red pepper
2 soup spoons butter
4 glasses water
4 onions
4 peeled, chopped tomatoes   
Brown the onions in a frying pan in a spoonful of butter, then add the tomatoes. Stir for 5 minutes. Add the water and salt. Brown the meat in butter in a saucepan for 6 or 7 minutes, then add the above sauce. When it comes to a boil, remove the scum. Cover and cook for 30 minutes.
 
RECIPE II
6 Servings
1 and 1/4 kilos mutton cut into large pieces
1 glass water
1/2 glass oil
2 large onions
400 grams butter
a dozen potatoes
salt, pepper   
Wash and drain the pieces of meat. Partially cook them in a saucepan in 200 grams of butter.

In a frying pan, brown the onions in the remaining butter. Add the water, salt, pepper. Boil for 5 minutes. Pour all of this into the saucepan containing the meat. Cook on a low heat for 1 and 1/2 hours.

Before the meat is done, cut the potatoes into large pieces and fry them in oil.

When the meat is done, put it and the sauce in a balling dish, placing the potatoes around the meat. Cook in a hot oven for 20 minutes, then serve.
 
RECIPE III
5 Servings
1 coffee spoon cinnamon
1 kilo mutton cut into large pieces
2 cloves salt, pepper
250 grams yoghurt
3 onions
3 soup spoons of butter  
After having washed and drained the pieces of meat, cook them until half done in boiling water.

Drain the meat with a strainer placed over an empty saucepan. Roll the meat in yoghurt and fry in 2 soup spoons of butter.

Lightly brown the finely chopped onions in a saucepan. Add the meat, cinnamon, cloves, salt, pepper and the water in which the meat was cooked. Cook for about 45 minutes more.