LAMB AND POTATO TERRINE Patatesli Guvec Kapamasi
5 Servings
1 clove garlic
1 kilo lamb cut into small pieces
1 small soup spoon salt
1/2 coffee spoon pepper
2 bunches chopped parsley
5 onions
6 glasses meat broth (or water)
7 medium potatoes

Place the meat in a saucepan, cover with water and boil. When the water conies to a boil, remove from the heat, put it under cold water and drain.

Put the meat back into the saucepan, pour in the 6 glasses of broth and boil on a low heat for 45 minutes.

Peel the onions and cut into pieces. Peel the potatoes and cut them into 3 cm. thick slices.

Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic.

When the meat has cooked for 45 minutes, pour it and the cooking water into the terrine. Add salt and pepper. Add the potatoes and onions. Cover and bake for 30 minutes in the oven. When ready to serve, sprinkle with chopped parsley.