Orman Kebabi (Forest Kebab)


  • 900 gm lamb (shoulder or shank)
  • 80 gm butter
  • 250 gm onions (3 medium-sized)
  • 400 gm potatoes
  • 400 gm carrots
  • 2 1/2 cups water
  • 1 tblsp peas (tinned will do)
  • 1 tblsp thyme, salt


The meat should be on the bone and cut in large pieces.

Add the butter, onions cut into eight, and the meat, and cook over a medium heat for 25 – 30 minutes, until the juices released by the meat and vegetables have evaporated.

Add salt and hot water, put the lid on the saucepan and leave to cook for 1 hour.

Cut the potatoes into four or eight, according to size, slice the carrots into finger sized pieces and add to the saucepan. On a low heat, cook for a further hour or so, adding the thyme 10 minutes before serving.

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