Lamb en Cocotte With Chestnut

Many dishes and desserts are made with chestnuts, which are grown on the foothills of Uludağ and are symbol of Bursa, are in Bursa cuisine. This flavour is also one of them.

Butter is firstly melted in the stewpot, which is used in its making. the chestnuts are boiled in another pot and then peeled. After that the boiled and peeled chestnuts, lamb meat, shallots, chopped garlic and tomatoes are mixed in a bowl and put into the stewpot. Butter and salt are placed on it and the stew is cooked in traditional stone ovens until the meats are soft. This delicious stew is taken out of the oven and served hot. You can find this flavour in famous traditional restaurants of Bursa.