Spring lamb with tomatoes

Spring lamb with tomatoes

Taze kuzu eti

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
60g butter
1kg lamb fillets, diced into 2 cm chunks
3 vine-ripened tomatoes, peeled and diced
15g finely chopped flat-leaf parsley
8 spring onions, finely chopped
crusty bread, to serve

Method

  1. Melt the butter in a large heavy-based saucepan over a medium–high heat. Add the lamb and brown on all sides for a few minutes.
  2. Stir in the tomato and season with sea salt and freshly ground black pepper. Reduce the heat to low, then cover and simmer for 10 minutes, stirring now and then. If the tomato starts catching on the base of the pan, stir in about 125 ml water. Cook for a further 20 minutes, or until the lamb is tender.
  3. Sprinkle with the parsley and spring onion and serve with yummy crusty bread.

Note

  • To peel tomatoes, use a sharp knife to cut a cross into the bottom of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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