Flygande Jacob
Flying Jacob
Ankara tavasi
Lamb casserole from Ankara
- 600 GRAM CHICKEN BREAST, cooked and cubed
- 1/2 TSP CURRY POWDER
- 2 BANANAS, sliced
- 3/4 CUP CHILI SAUCE
- 3/4 CUP CREAM, whipped
- 1/4 PINEAPPLE, cleaned and cut in chunks
- 100 GRAM BACON, cubed
- 50 GRAM PEANUTS
- 800 GRAM BONELESS LAMB
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 150 GRAM CARROTS, sliced
- 100 GRAM GREEN PEAS
- 2 EGG YOLKS
- 1 TSP PAPRIKA POWDER
- 2 CUPS YOGURT
- 2 TBSP FLOUR
- BUTTER
Add the curry powder to the chicken, stir and put the chicken in an oven dish. Arrange the banana on top. Mix the cream with the chili sauce and pour this over the bananas. Stir fry the bacon 5 minutes and put them on the sauce. Add the pineapple and finally the peanuts. Bake the dish 25 minutes at 180 degrees Celsius.
If you think the chicken was called Jacob before it sacrificed itself to us, that is not the case. Jacob refers to the inventor Ove Jacobsson, who worked in the air freight industry, and who prepared the first version in the 70s.
6 June is Flag Day, and the Swedish celebrate the end of the Danish reign in 1523. Click on culinary calendar for more links between cooking and celebration.
Melt the butter and fry the lamb until brown on all sides. Add 2 cups of boiling water, the paprika and pepper and salt to taste and simmer 40 minutes. Add the carrots, onion and garlic and simmer 10 minutes more. Put the lamb in an oven dish and reduce the sauce to half. Stir the yogurt, flour and egg yolks wel together and add this, simmer two minutes while stirring. Add the peas. Pour this sauce over the lamb and bake it 15 minutes in the oven at 200 degrees Celsius.
This is a recipe from the Anatolian region of Turkey.
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