|WOMAN'S CASSEROLE||Hanim Guveci|
|8 to 10 Servings
1 and 1/2 kilo potatoes
1 bunch dill
1 bunch parsley
1 coffee spoon grated coconut
1/2 litre milk
2 kilos mutton
2 large onions
2 tomatoes (or a soup spoon of tomato sauce)
300 grams butter
salt, pepper, thyme
Cut the meat into small pieces and place in a saucepan. Add 150 grams of butter, the onions, the diced carrots, the peeled, seeded and chopped tomatoes, salt and pepper. Cook on a low heat for 1 and 1/2 to 2 hours. (The low heat is necessary because the dish is cooked without adding water.) When ready add parsley, dill and a little thyme. Remove from heat.
Make a purge with the potatoes and milk. Add 150 grams butter and the coconut.
Place the meat in the center of the serving platter, and surround with a crown of potato puree.