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Turkish   -   Lamb Braised With Haricots Lingots (Kuru Fasulye)   adapted from Classical Turkish Cooking by Ayla Algar

  • 4 Medium Lamb Chops -- or pork or beef
  • 1 Tablespoon Olive Oil
  • 5 Tablespoons Butter
  • 3 Large Onions -- finely chopped
  • 6 Sprigs Thyme
  • 1 Tablespoon Tomato Puree
  • 2 Large Tomatoes -- finely chopped
  • 1 Tablespoon Paprika
  • Salt And Pepper -- to taste
  • 4 Cups Beef Stock
  • 2 Cups Haricots Lingots -- or white beans
  • 2 Medium Dried Chilies -- chopped
  • 1 Cup Parsley -- chopped
Directions Heat the oil in a large skillet and brown the meat over medium heat until brown on all sides about 20 minutes. Drain grease. Add buttter and saute onions for 5 minutes. Add thyme, tomato puree and tomatoes. Cook for 5 minutes. Add paprika, salt, pepper, and 1 cup stock. Simmer covered for 30 minutes. Add beans to pan, stir in the chiles and remainining stock. Simmer until beans are tender, about 1 1/2 hours for dried beans and 15 minutes for canned beans. Add parsley, remove thyme sprigs and serve with a good loaf of bread.
Serves 4
Time to Make 0:00

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