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How to make Coban Kavurma (Turkish Lamb Casserole)

22nd November 2016

An authentic Turkish dish featuring marinated lamb, green bell pepper, zucchini, mushrooms and tomato baked in casserole dishes and covered with Mozzarella cheese.


Equipment needed: Four individual-sized terra cotta/ceramic casserole dishes.




Ingredients

2 lb(s) lamb meat (preferrably from the leg)

olive oil (enough to coat the meat)

salt and pepper to taste

1 green bell pepper

1 small zucchini

2 tomatoes

16 white mushrooms

1 cup red wine

1 Tbsp dried oregano

¼ tsp salt

¼ tsp pepper

1 cup Mozzarella, grated


Directions

1. Cut lamb into small ½-inch cubes and marinate in olive oil, salt, and pepper for eight hours.

2. Prepare vegetables by dicing bell pepper, zucchini, tomato, and slicing mushrooms.

3. Pour approximately 4 tablespoons of olive oil into large skillet and heat on medium.

4. Preheat oven to 350 degrees Fahrenheit.

5. Add lamb meat to heated skillet and let cook until juices have been reduced. Add wine and stir occasionally.

6. Once wine has reduced, add pepper and zucchini to skillet. Cook two minutes before adding tomatoes, mushrooms, dried oregano, salt and pepper.

7. Let mixture cook for two more minutes.

8. Portion meat and vegetables into individual casserole dishes and top each dish with approximately ¼ cup grated mozzarella.

9. Bake in oven for five minutes.


Courtesy of Yuksel Gultekin of Sofra On FoodNetWork






Turkish Residence Permit

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Comments (1)

Snowychewy

29th November 2016 This is not correct . Wine is not used in traditional cooking


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