lamb stew, turkish style
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THE NEW HAMBURGER COOKBOOK by METTJA C. ROATE.
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For lamb stew, turkish style
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1 1/2 lbground lamb
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1 Tbspolive oil
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4 lgpotatoes, peeled and diced
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6 smonions
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2green bell peppers, seeded and sliced in rings
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4 clovegarlic, sliced very thin
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1bay leaf
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1 tspsage leaves or 1/2 tsp ground sage
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1 tspfennel, finely chopped, optional
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1 tspdill seed
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28 oztomatoes
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2 cmeat stock or 2 cups warm water with 4 bouillon cubes dissolved in it
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1 Tbspflour
How To Make lamb stew, turkish style
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1Place the lamb and olive oil in a large cooking kettle. Brown the lamb until it is all separated. Add the potatoes, onions, peppers, garlic, bay leaf, sage, fennel (if you want to use it) and dill seed, Last, stir in the tomatoes and meat stock. Cover tightly and simmer for 1 hour.
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2Just before serving, remove 1/2 cup of the gravy, let cool, and stir in the flour. Return this flour-gravy mixture to the kettle and stir until the stew is thickened.
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