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.