Name: Kabak Bastisi (Courgette Ragout)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 500 g/1 lb courgettes; 100 g/3½ oz tomatoes, peeled, deseeded and chopped; 25 g/1 oz mint sprigs; ½ tsp red pepper; ½ tsp caster sugar; 2 tbsp lemon juice or verjuice; 250 g/8 oz lamb, cubed; 100 g/3½ oz onions, finely chopped; 25 g/1 oz cooking fat or butter; 25 g/1 oz tomato purée; vermicelli pilaf with crumbled cheese; salt to taste; 400 ml/14 fl oz hot stock

Preparation info

To Serve
4

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Ingredients

500 g/1 lb courgettes
250 g/8

Method

Trim the courgettes and peel thinly in alternate strips. Cut into thick matchsticks.

Put the meat in a heavy pan and cover. Let it absorb its own juices on low heat, then add the onions and fat. Fry, uncovered, stirring occasionally for 4-5 minutes until the onions turn golden, add the tomato purée and stir for a further 1 minute.

Put the courgettes on top of the meat, then the