Turkish Lamb Stew is a classic comforting food with a few ingredients. Lamb pieces are browned and then combined with onion, pepper and tomato. Flavored with spices, this one-pot stew makes a perfect winter weeknight dinner.
Today, our dinner was Turkish Lamb Stew served with our usual side dish, Rice Pilaf with Orzo.
How To Make Lamb Stew Turkish
Put lamb pieces in a pot, pour 1/3 cup water over them, cover it and cook it over low heat until it releases its water and then absorbs it back.
Add in olive oil and stir. Sprinkle salt and other spices.
Put peppers first and stir it until they get tender, then add in onions and keep stirring.
After they all get tender, pour pureed tomatoes and stir once. Cover it and cook for about 10 minutes more.
Finally, take it from fire and put the bay leaf on the top, cover it again. Let it rest for some minutes. The flavor of the bay leaf will spread into the dish during this time. As I don’t love a very strong flavor of bay in my dish, I use this method, but if you love it, you may put it into the pan with the spices.
PrintTurkish Lamb Stew
Lamb stew with simple ingredients such as onion, pepper and tomato.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Turkish
Ingredients
- 1 pound lamb, chopped
- 2 tablespoon olive oil
- 2 green peppers, chopped
- 1 medium onion, chopped in half moon
- 2 tomatoes, peeled and pureed
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Put lamb pieces in a pot, pour 1/3 cup water over them, cover it and cook it over low heat until it releases its water and then absorbs it back. Add in olive oil and stir. Sprinkle salt and other spices.
Put peppers first and stir it until they get tender, then add in onions and keep stirring.
After they all get tender, pour pureed tomatoes and stir once. Cover it and cook for about 10 minutes more. - Finally, take it from fire and put the bay leaf on the top, cover it again. Let it rest for some minutes. The flavor of the bay leaf will spread into the dish during this time. As I don’t love a very strong flavor of bay in my dish, I use this method, but if you love it, you may put it into the pan with the spices.
Keywords: spicy lamb, lamb stew, lamb recipe
This dish looks so tasty and I’ve had so much fun learning about the Ramadan traditions. I cannot wait to try the recipe.