Etli Yanyana Tavas

• porties: Serves 6

Ingrediënten

As Cypriots, we often slow-cook meals like this with bone-in joints of meat, such as lamb shanks or lamb neck on the bone, but Turkish Tava and Güveç are traditionally made with“kuşbaşı” (bird’s head size - teeny tiny) pieces of lamb. I use a similar milk-based marinade here to the lamb chop recipe in my cookbook. Full recipe for this Yanyana Tavası on my blog.

3 tablespoons olive oil

2 tablespoon Turkish sweet red pepper paste

50ml milk

1 tsp paprika

1 tsp smoked paprika

1 tsp ground pul biber

1 1/2 tsp dried oregano

1 tsp dried mint

600g boneless lamb shoulder / neck fillet, cut into tiny pieces

10 garlic cloves, peeled and left whole

1 1/2 teaspoon sea salt flakes

3/4 teaspoon coarse black pepper

2 onions, peeled and chopped into 2cm pieces

1 large courgette, chopped into 2cm pieces

1 medium aubergine, chopped into 2cm pieces

2 romano/ medium red bell peppers, cored and chopped into 2cm pieces

2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces

700g Maris piper potatoes, peeled and chopped into 2cm cubes

4 tomatoes, chopped into 2cm pieces

2 Bay leaves