This is a delicious, yet very easy stew to put together using ingredients you have around. It is sweet and appeals to all ages. Serve as is, over rice, or over mashed potatoes.
- 1-2 onions, cut in half rings -
- 2 turkey bottoms or approx. 1 lb (500 gm) dark turkey meat (hodu adom) -
- 2 potatoes, cubed -
- 5 carrots, cubed -
- ¹⁄3 cup brown sugar -
- 3 Tbsp lemon juice -
- Salt to taste (sprinkle a little) -
- Handful of raisins and/or prunes -
- ½ large can (20+ oz / 580 gm) tomato paste diluted with same amount plus a little more of water OR 1 large can tomato sauce (15 oz / 425 gm) -
Saute the onion until clear. Add the meat, cut into cubes, and brown for ¾ hour. Add the rest of the ingredients and bring to a boil. Cook on low fl ame for 1½ hours. Mix gently from time to time to insure that all the meat and veggies are in the sauce. If necessary, add a little water.
NOTE: I usually make this in advance and freeze it. However, if I know I’ll be freezing it, I omit the potatoes and add cooked potatoes to the pot while warming it up. Remember, also, that you can add more veggies if needed. You might have to add more sauce and seasoning.
This recipe was featured in Mishpacha Magazine, Issue 109