Ingredients with Measurements:
- 1 kg lamb meat, cut into small cubes
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, peeled and chopped
- 2 green peppers, chopped
- 2 red peppers, chopped
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/4 cup vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the onions and garlic and sauté until translucent.
3. Add the lamb meat and cook until browned on all sides.
4. Add the chopped tomatoes, green peppers, and red peppers and stir well.
5. Add the tomato paste, red pepper paste, cumin, paprika, salt, and black pepper and stir well.
6. Pour in the water and stir again.
7. Cover the pot with the lid and let it simmer over low heat for 1 hour, stirring occasionally.
8. After 1 hour, remove the lid and let it cook for another 30 minutes until the sauce thickens and the meat is tender.
9. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium-high heat for sautéing and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g
Sodium: 600mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Any type of pepper can be used depending on personal preference.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add potatoes or carrots for a heartier meal.
- Use different spices such as coriander or cinnamon for a different flavor.
Tips and tricks:
- Brown the meat well before adding the vegetables for a richer flavor.
- Use a wooden spoon to stir the pot to prevent the meat from breaking apart.
- Add more water if the sauce becomes too thick.
Storage instructions:
Refrigerate the leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until hot.
Presentation ideas:
Serve in a large bowl or on a platter with rice or bread on the side.
Garnishes:
Sprinkle chopped parsley or cilantro on top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Turkish bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer time until it thickens.
- If the meat is tough, let it cook for a longer time until it becomes tender.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Çamur Kebap is a traditional Turkish dish that originated in the southeastern region of Turkey.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or bread.
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Region: Turkish