Lamb Stew Ottoman Style Is Our New Hit
I have an interesting dish with chestnuts from ottoman cuisine Asha lamb stew with chestnuts I have 200 grams of chestnuts and about 200 grams pearl onions cloves of garlic 1 cinnamon stick some salt and black pepper foreign first I'm gonna mark my chestnuts from the sides and boil for 10 minutes or until I can easily take out the skin the chestnuts should be still hard because it's gonna continue to cook in the pan foreign to give some extra taste I added about teaspoon sugar and half teaspoon salt meanwhile I'm going to cut my pearl onions and to do it easily you can just cut and and tops take out the skin as much as you can and put it in to water and finish the others and while their weight in the water it will be easier to peel out foreign next I'm gonna peel out the chestnuts I only boiled for 10 minutes and and it easily comes out but you have to do it while it is hot and in some of them I had hard time peeling the inner skin and use my knife to appeal it more easily thank you if some of them breaks don't worry you can also use them like that too our preparations are ready and we can begin to cook first I'm gonna begin to cook my lamb meat without touching on high heat to seal the meat chunks you will get some nice color brown color too and after one side you can begin to gently stir and after sauteing for about 8 to 10 minutes we can add the pearl onions and continue to saute as you can see I don't have any water left and begin to have some nice caramelized color adding the three cloves of garlic and half cinnamon stick you can add more up to two cinnamon sticks it really gives nice taste I think everything until our meat is halfway cooked I checked my meat after about 30 minutes it was softer but I wanted to cook it a bit more and after about 40 45 minutes it was more tender I added a bit more butter to cover halfway along with the chestnuts seasoning it with some salt black pepper and I continued to cook for 20 more minutes foreign the water has evaporated and became a nice sauce my lamb meat didn't have much fat so I wanted to add some butter along with more cinnamon this time I used a ground cinnamon I turned off the heat and let it rest for foreign dish for the first time and we all loved it as a family the flavor of the chestnuts and cinnamon with the lamb meat and pearl onions really comes out dance different and flavorful my friends I hope you give it a try and enjoy with your family and loved ones if you have different recipes made with chestnuts please do share them with me in the comment section I have many other ottoman recipes as well as classic Turkish recipes on my post.