Meats & Main Dishes > Lamb Recipes > Turkish Lamb Casserole
|
Turkish Lamb Casserole
2 tablespoons of butter
1 tablespoon of cooking oil
1 1/2 pounds of lean boneless lamb cubed
2 medium onions, chopped
1/2 teaspoon of rosemary
2 teaspoons of dried mint
1 1/2 teaspoons of salt
1/4 cup of water
2 medium zucchini, sliced
1 package frozen peas
1 package of frozen green beans
1 cup of flour
1 cup of grated Kaskaval cheese
1 teaspoon of salt
1 1/2 teaspoons of baking powder
1/4 cup of flaked coconut
4 eggs
1 cup of yogurt |
|
In a heavy skillet melt butter with oil. Pat lamb dry absorbent paper. Place in skillet and brown on all sides. Add onions and cook until soft. Add rosemary, mint, salt, and water. Cover and cook over low heat until the meat is tender, about 1 hour. Meanwhile cook the vegetables, each separately. Drain. when meat is done, remove it to a 4 quart casserole. Add a layer of zucchini, then a layer of peas, then a layer of beans. Mix together the flour, cheese, salt, baking powder and coconut. In another bowl beat the eggs and yogurt together thoroughly. Add to the flour mixture and blend well. Pour over meat and vegetables in the casserole. Bake in 350ºF. oven until the top is smooth and shiny, 20 - 25 minutes. Serves 6
 
|
| |
|
Basic-Recipes.com
| 
|