Ingredients (Serves 6)
1 kg lean lamb meat
1.5 kg keme
1 large onion
1 tablespoon tomato paste
3 tablespoons clarified butter
Salt and mixed spices

Preparation
After the meat is cut into cubes, it is washed and placed in a large, flat pot or pan. After the keme that has been soaked in water is scraped off, it is cut into cubes and added to the cooked meat. Coarsely chopped onion, oil, tomato paste, salt and spices are poured on top and mixed in a large deep bowl and the pot is closed upside down, a weight is placed on top. A little water is added to the side and it is cooked slowly over a very low heat. When the deep bowl is slowly lifted from the cooked food, the meat remains in the middle of the pot. It is brought to the table in this way, placed on serving plates and eaten with plain rice pilaf.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN