Recipes > Meat > Lamb > Turkish Stewed Lamb

Turkish Stewed Lamb


  • 1/4 of a young lamb
  • 1 sliced onion
  • 2 sliced green peppers
  • 2 tomatoes
  • 1 red pepper
  • 2 sprigs of parsley
  • egg-plant


Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add onion, green peppers and tomatoes, red pepper and parsley.

Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew.

Serve hot.


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365 Foreign Dishes (1908).

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