Haslama
(Steamed Lamb with Vegetables)
-
- 1 kg leg of lamb
- 2 tablespoons margarine
- 3 carrots
- 5 medium sized potatoes
- 2 onions
- 1 bay leaf
- Salt
- Pepper
Cut leg of lamb into large pieces. Cut onions into large pieces.Brown meat
and onions in margarine. Add enough water to cover meat. Add salt, pepper and
bay leaf. Cover and cook for 45 minutes. Peel carrots and potatoes. Cut into
medium sized pieces. Add to meat and simmer for a further 30 minutes or until
vegetables are soft. Serve in individual dishes.
From the "Kanaat Restaurant," Uskudar, Turkey
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