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( for 4 people )
3 tbsp İçim Butter
1.5 kg lamb meat with bones
700g sweet onion, chopped
1 large potato, peeled and quartered
1 pack of İçim Halloumi Cheese
2 bay leaves
8 cloves of garlic
3 long red peppers, chopped
A pinch of red pepper flakes
350 g tomatoes, roasted and thickly chopped
350 g small onion
Preheat your oven to 200°C.
Heat two teaspoons of oil in a heatproof casserole dish. Fry your meat on both sides until it turns brown and place it in a bowl.
Add the chopped onion to the casserole dish where you removed the meat. Add the bay leaves, mix and cook over low heat for about seven minutes. Then add the lamb meat back to the casserole dish.
Heat two more teaspoons of oil in the casserole dish, add the chopped red peppers and all the other dry spices. Turn over heat for about 5 minutes. Preferably stir frequently to avoid burning.
Cut the halloumi cheese into medium-thick longitudinal slices. Place the lamb meat and halloumi slices on the onions in the casserole dish, add the potato slices, tomatoes and 150 ml of cold water. Season with freshly ground black pepper and salt and mix well.
When it starts to boil, close the lid, put it in the oven and cook for about 50 minutes. Meanwhile, pour the remaining oil into a pan and fry with the small onions until golden.
Add it to the casserole dish and cook for another 30 minutes until the lamb is very tender. Serve hot.