Kebaps — Kebap is the common name for a dish where meat is coated around a skewer and grilled over a charcoal fire. Originally the meat consisted of lamb or beef, but nowadays you can also chose chicken. What Kebap To Eat While Visiting Istanbul is a full page dedicated to this mouth watering dish.
Döner –In essence it is a dish of beaten pieces of meat seasoned with suet, local herbs and spices, skewered on a spit and grilled vertically. Check out this page if you want to know your döner kebap history and selected dishes.
Köfte — It is commonly referred to as meatballs, but they come in all shapes. The köfte basics are ground meat (usually lamb or mutton) mixed with crumbled bread, minced onions and spices. The most common dish is Izgara Köfte, where the meat mixture is grilled and served with grilled green peppers, chopped parsley, crumbled dried red peppers and rice or bread on the side.
Mantı – You could think of mantı as some kind of dumplings. This excellent Turkish dish contains two main ingredients: the dough and the filling, which consists of grounded beef or lamb, onion, salt and pepper. Find out why good handmade mantı is so much more than just Turkish ravioli with yoghurt.
RUSTIC LAMB AND COCONUT CURRY
A fuss free north-Indian inspired curry with succulent lamb pieces and a creamy coconut and spice sauce makes your weeknight smell like an Indian restaurant.
- 500g lamb pieces
- 1 large potato, peeled and diced
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 2 large red onions
- 10 cloves of garlic
- 1 inch piece of ginger
- handful of coriander leaves
- 1 small red chili
- 1 tablespoon ghee/butter
- 1/2 cinnamon stick
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 1 (400g) can crushed tomatoes
- 1/2 cup coconut milk
Place lamb pieces and potato in a large bowl. Add turmeric and salt. Mix well. Cover and rest in the fridge for 30 minutes.
Place onion, garlic, ginger, coriander leaves and chilli in the jug of a blender with 1 cup of water. Process until smooth. Set aside.
In a large heavy bottomed saucepan or cast iron casserole, heat ghee on high. Add cinnamon, bay leaf, coriander seeds, fennel seeds and black cardamom. Saute for a few seconds. Add the marinated meat and potatoes. Saute for a few minutes, tossing occasionally until meat is sealed on the outside and starting to brown. Add the onion mixture and reduce heat to medium.
Add cumin, garam masala and tomatoes. Season with salt to taste. Cover and simmer on medium for 40 minutes. Reduce heat to low. Add coconut milk. Cover and simmer for a further 15 minutes. Serve hot with steamed rice.