This recipe is from the 1844 book, Kitabü’t-Tabbahin. It is a very easy dish to prepare and really worth trying. I can never recommend this garlic stew enough.
Ottoman Garlic Stew
Difficulty 5 out of 10
- 1 kg lamb meat diced
- 250 gr. garlic
- 1/2 kg. onion
- 1/2 cup vinegar
- 6 tablespoons Clarified Butter or 8 tbs regular butter
- 1 teaspoon cumin
- 1 teaspoon salt
- 1,5 teaspoon ground black pepper
Spread a layer of diced lamb meat on the bottom of a saucepot.
Make a layer of peeled garlic on top of that.
Make another layer with meat.
Peel and chop the onions and fry them in butter. Take from heat when they change color and spread them on top of the third layer.
Sprinkle ground black pepper and cumin. Add in the vinegar and water. (If you are using a pressure cooker use 1 cup of water, otherwise add 2 cups of water.)
If you are using a pressure cooker, cook for 2,5 to 3 hours on very low heat. If you are using regular saucepot, cook until all the liquid is reduced on low heat.
If using regular saucepot, serve when the liquid is gone and the meat just starts to fry.
Tips and Tricks Ottoman Garlic Stew
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