Tencere Kebabi.

This is a traditional Turkish dish that could be styled Turkish Lamb and Potato Stew or, if you want to sound sophisticated, Sauté D’Agneau á la Turk. Whatever you call it, it is very simple and quite different to anything else, considering the fact that all it is is meat, onion, tomato and potato. Some recipes call for diced carrot and green peas to be added with the potato. 


50g butter.

1 kg diced lean hogget.

Salt and pepper to taste.

2 onions, peeled and chopped.

2 tblsp plain flour.

1 tblsp tomato paste.

1 400g can diced tomatoes.

Another 50g butter.

500g potatoes, peeled and diced.

¼ cup chopped parsley. 


Melt the first 50g butter over a hot flame and sauté the meat for 10 minutes until brown all over. Add the salt and pepper. Add the onion and sauté until all the liquid has disappeared then stir in the flour and tomato paste. Add the tomatoes and just enough water to cover the meat.

Bring to the boil, stir well until the mixture has thickened. Reduce the heat, cover and simmer gently, stirring from time to time until the meat is tender. This will vary depending on the quality an age of the cut but could take anything from 45 to 90 minutes.

Melt the second 50g butter in another pan over a hot flame and stir fry the potato cubes until golden all over. Add to the meat mixture for the last 15 minutes of cooking. Remove from the heat, tip into a serving dish, garnish with the parsley and serve with fluffy white rice or crusty fresh bread. 

Serves: 6-8.

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