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🍽️ Classic Kebap Dish

267 kcal · 30 min · 4 servings

Ingredients

• 400 g lamb meat (from the leg)
• 2 spring onions
• 1 large tomato
• 1 carrot
• 2 potatoes
• 100 g shelled peas (fresh or frozen)
• 40 g butter
• 1 tsp dried thyme
• salt
• pepper (from the mill)
• 4 sheets parchment paper (or aluminum foil, each 35x35 cm in size)
• 0.5 bunch flat-leaf parsley

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Cut the meat into approx. 1 cm cubes.
3. 3. Peel the onions and wash them.
4. 4. Halve the onions lengthwise.
5. 5. Cut the onions into approx. 1 cm wedges.
6. 6. Cut off the tough stem ends of the tomatoes.
7. 7. Wash the tomatoes.
8. 8. Pour boiling water over the tomatoes briefly to peel them (easily remove the skin).
9. 9. Halve the tomatoes.
10. 10. Remove the core of the tomatoes.
11. 11. Cut the tomatoes into small cubes.
12. 12. Peel the carrots and potatoes.
13. 13. Dice the carrots and potatoes.
14. 14. Rinse the peas.
15. 15. Let the peas drain well.
16. 16. Heat the butter in a pan.
17. 17. Fry the onions until translucent (clear and soft).
18. 18. Add the meat.
19. 19. Simmer the meat covered on low heat for approx. 5 minutes.
20. 20. Wait until the liquid has evaporated.
21. 21. Stir in the tomatoes.
22. 22. Simmer the tomatoes for 5 minutes.
23. 23. Stir in the carrots.
24. 24. Simmer the carrots for 5 minutes.
25. 25. Stir in the potatoes.
26. 26. Simmer the potatoes for 5 minutes.
27. 27. Fold in the peas.
28. 28. Fold in the thyme (an aromatic herb).
29. 29. Add 2-3 tablespoons of water if needed.
30. 30. Season the ragout (a type of stew) to taste with salt and pepper.
31. 31. Preheat the oven to 220 degrees.
32. 32. Place one quarter of the meat mixture on each piece of parchment paper or aluminum foil.
33. 33. Wash the parsley.
34. 34. Shake the parsley dry.
35. 35. Pluck off the parsley leaves.
36. 36. Place the parsley leaves on the portions.
37. 37. Fold in the sides of the paper or foil.
38. 38. Seal each portion into a small packet.
39. 39. Place the packets on a large baking sheet.
40. 40. Brush the parchment paper with some water.
41. 41. Bake the kebap in the hot oven (center, fan-assisted at 200 degrees) for 20 minutes.
42. 42. Place the packets on plates.
43. 43. Open the packets at the table.

Nutrition per serving

• kcal: 267
• Protein: 24 g · Fett/Fat: 12 g · Carbs: 14 g