Shepherd's Casserole

Çorban Kavurma

 

Like most regions of Turkey, inner Anadolu has many recipes that are virtually unknown to the world outside. But not this recipe. Shepherd’s Casserole is a simple, hearty meal that has found its way onto many an Istanbul menu. Characteristic are is the inclusion of pearl onions –but don’t let this put you off. If you have never prepared pearl onions before, it is worth giving it a try. Once you have done it, you realise it’s not so hard after all.

 

15 pearl onions, unpeeled

a knob butter

400g tender beef or lamb meat cut into chunks

15 small button mushrooms

1 large tomato, cut into chunks1

red bull-horn pepper (kırmızı biber), cut into chunks

4 thin green bull-horn peppers (sıvı biber), cut into 2cm lengths

¼ tsp chilli flakes (acı biber)

1 tsp salt

¼ tsp dried thyme (kekik),; or leaves from two sprigs of fresh thyme

 

Bring a small saucepan of water to the boil. Cut the root end off each pearl onion, and cut a shallow cross into the cut end. Toss prepared onions into the boiling water and boil for 2 minutes.

 

Drain the onions, then place in a large bowl of cold water. Squeeze each onion to remove the skin, and set the onion hearts aside.

 

Melt the butter in a large frypan or wok over medium heat. Add the beef or lamb chunks and pearl onion hearts, and fry until meat is mostly browned and the onions are starting to take some colour.

 

Add the mushrooms, and stir until the mushrooms soften. Add the tomato, red and green peppers, chill and salt. Stir 5-10 minutes until the tomato has just started to break down and the mixture becomes a little saucy.

 

Sprinkle the thyme over, give a quick stir to combine then serve immediately.

 

Serve with crusty bread and a salad on the side.

 

SERVES: 3