Kagit Kebabi

Description
This delicious recipe captures the great flavor of oven-roasted lamb with Kashar cheese in waxed paper. Waxed paper keeps the moisture in, while allowing the meat and vegetables to further cook, while Kashar cheese provides a smoked- meat like taste. If alcohol is appropriate, we recommend that you serve it with red wine or Raki!



Ingredients

 * 1 1/2 pounds of boneless lamb, cut into 1 inch cubes
 * 3 tbs butter
 * 1 large onion, finely chopped
 * 3 medium carrots
 * 1 clove of garlic, minced
 * 1 cup chopped dill or parsley
 * 2 medium tomatoes, diced
 * 3 tbs red wine
 * 1 cup hot water
 * 3 tbs margarine
 * 2 medium potatoes, sliced
 * 4 sweet long green pepper
 * 1/2 tsp thyme
 * 1/4 pound kashar cheese

Directions
Sautee lamb cubes in butter until light brown. Add onion, carrots, dill, salt (use very little salt because kashar cheese has it plenty! ) and pepper. Continue to sauté 10 minutes stirring occasionally. In a separate saucepan sauté garlic in 1tbs butter and add tomatoes and wine, continue stirring 5 more minutes. Add 1 cup of hot water to all of the above. Cook it over medium heat until meat is tender. Remove meat and carrots, leaving the juice in saucepan.

In a separate saucepan, melt the margarine and sauté sliced potatoes and sweet green peppers. Mix thyme, meat and carrots, potatoes and sweet green peppers. Divide the meat and vegetables into 4 portions. Grate Kashar cheese over each portion. Cut double-folded wax paper into 4 pieces of 14 inch squares. Put each portion in the middle of the paper, making sure each gets the remaining juice equally. Wrap-up each portion by going over the top once and secure the two edges by folding in twice. You should have 4 square packages. Wet the bottom of a baking pan large enough to fit the packages, with a couple of spoons of water. Place packages in pan, loose ends securely tucked under. Wet package tops with a little water. Bake packages for 20 minutes. Remove packages right before serving.