I love the one pot meals, you can virtually chuck anything in, and as long as the seasoning is right, then you can’t go wrong!
This is a firm favourite in our household. This feeds 6 people with leftovers for seconds. I usually cook it in a large round tray – very typical for Turkish cooking. You’ll need to adapt the recipe for smaller portions, or you eat it a couple of days on the trot 🙂
Ingredients:
- 4 packs of diced lamb
- 2 courgettes sliced
- 1 red pepper diced
- 1 green pepper diced
- 6 large potatoes cut into small chunks
- 2 aubergines sliced
- 4 garlic cloves or a heaped tablespoon of frozen garlic
- 1 large onion or a cup of frozen onions
- Salt
- Pepper
- Olive Oil – I use extra virgin
- 1 teaspoon of Ground Cardomon
- 2-4 tablespoons of Za’atar
Steps:
- Add the onions and garlic into the tray
- Brown the lamb first in olive oil – you don’t have to do this, but I prefer to
- Chop and dice up all of the ingredients and put them into the tray
- Add around 6-8 tablespoons of olive oil – I tend to do this on gut instinct, just make sure you have a generous amount, and enough to cover everything really well otherwise the potatoes will stick to the tray
- Add salt, pepper (to your own taste), one teaspoon of Ground Cardomon, your finely chopped garlic or if you’re using frozen garlic which I tend to do, then a good heaped tablespoon, and around 2-4 tablespoons of Za’atar spice – again, to your own taste buds
- Mix everything around until it is covered by all the spices and olive oil
- Put foil on top and pop it into the oven on 180 for around 45 minutes – open it up and stir around all the ingredients at least once during that time), add more olive oil if required
- After 45 minutes, take the foil off, stir it all around again, and pop back into the oven for a further 30 minutes
You can either serve this alone, with vermicelli rice (we love this rice) and yoghurt. Your choice entirely.
Enjoy!
