Kuzu Dugun Kizartmasi

WEDDING FRICASSEE	Kuzu Dugun Kizartmasi
RECIPE I
5 Servings 1 kilo lamb (thigh or shoulder) cut into 5 pieces 1/2 soup spoon salt, some red pepper 2 soup spoons butter 4 glasses water 4 onions 4 peeled, chopped tomatoes
Brown the onions in a frying pan in a spoonful of butter, then add the tomatoes. Stir for 5 minutes. Add the water and salt. Brown the meat in butter in a saucepan for 6 or 7 minutes, then add the above sauce. When it comes to a boil, remove the scum. Cover and cook for 30 minutes.
RECIPE II
6 Servings 1 and 1/4 kilos mutton cut into large pieces 1 glass water 1/2 glass oil 2 large onions 400 grams butter a dozen potatoes salt, pepper
Wash and drain the pieces of meat. Partially cook them in a saucepan in 200 grams of butter. In a frying pan, brown the onions in the remaining butter. Add the water, salt, pepper. Boil for 5 minutes. Pour all of this into the saucepan containing the meat. Cook on a low heat for 1 and 1/2 hours. Before the meat is done, cut the potatoes into large pieces and fry them in oil. When the meat is done, put it and the sauce in a balling dish, placing the potatoes around the meat. Cook in a hot oven for 20 minutes, then serve.
RECIPE III
5 Servings 1 coffee spoon cinnamon 1 kilo mutton cut into large pieces 2 cloves salt, pepper 250 grams yoghurt 3 onions 3 soup spoons of butter
After having washed and drained the pieces of meat, cook them until half done in boiling water. Drain the meat with a strainer placed over an empty saucepan. Roll the meat in yoghurt and fry in 2 soup spoons of butter. Lightly brown the finely chopped onions in a saucepan. Add the meat, cinnamon, cloves, salt, pepper and the water in which the meat was cooked. Cook for about 45 minutes more.