Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, November 15, 2006

Kidney Beans with Lamb

(Kuzu Etli Kuru Fasulye)

Kidney Beans with Lamb
1 can kidney beans (540 ml), gently washed and drained
150 gr lamb, cut in cubes
1/2 cubanelle pepper, chopped
1 medium tomato, peeled, diced
2 green onions, chopped
1 tbsp crushed tomato, in can
50 ml extra virgin olive oil
1 + 3/4 cup hot water

Cook the lamb cubes with their own juice. Then add the rest of the ingredients with 1 cup of hot water, except the kidney beans. Cook over medium-low heat until most of the water evaporates and the lamb pieces soften. Then add the kidney beans with 3/4 cup of hot water. Cover the lid halfway and cook for 20-25 minutes on medium heat. If necessary, add a little bit more hot water.

Makes 2-3 servings.

* If you use dry kidney beans, you should boil them first until they soften, then drain. Add it with all the ingredients with 1 3/4 cup hot water.

Meal Ideas:
- Vegetable Soup, Pilaf with Orzo, Raisin Compote and Flour Helva.


At 8:57 PM, Anonymous Emel DALGIC said...


Thanks for the recipes, I use your recipes all the time and they turn out to be delicious.

Do we fry the lamb with the olive oil? Also, I read somewhere that extra virgin olive oil is not good for frying, but is perfect for oven and salads. Because of tiny granules that burn in extra virgin olive oil, it causes cancer.

At 7:55 PM, Blogger Binnur said...

Hi Emel,
Thank you:) No, you are not going to fry the lambs with the olive oil. You will cook the lamb cubes with their own juice.
I don't use olive oil for the fry. Like you said it is not healthy:) I always use sunflower oil and butter for frying.


Post a Comment

<< Home