Best Turkish Lamb Stew Recipes

Lamb Stew with Turkish Flavors image

Provided by John Willoughby

Yield Makes 6 to 8 servings

Number Of Ingredients 18

2 pounds lamb shoulder, cut into 3/4-inch chunks
2 tablespoons olive oil
2 medium onions, thinly sliced
6 garlic cloves, thinly sliced
1/4 cup red-wine vinegar
7 cups reduced-sodium chicken stock or broth
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup apricot preserves or minced dried Turkish apricots
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon Maras pepper plus more for sprinkling
1 teaspoon Urfa pepper plus more for sprinkling
1 1/2 pounds boiling potatoes (about 4 medium)
1/4 cup dried currants
1/4 cup chopped oregano
1 1/2 tablespoons fresh lemon juice, or to taste
Accompaniment: rice

Steps:

Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
Serve sprinkled with additional Maras and Urfa pepper.

Turkish Lamb Stew image

Provided by JackieOhNo

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -3 1/2 lbs boneless lamb stew meat, cut into 1-inch cubes
2 medium onions, coarsely chopped (about 2 cups)
1 -2 carrot, sliced (1 cup)
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, drained
1 cup canned beef broth
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package frozen green beans, thawed and drained
1 cup uncooked long-grain rice or 1 cup uncooked whole grain rice

Steps:

In a soup pot or Dutch oven, saute the lam over medium-high heat until brown. Add the onions, carrot, garlic, tomatoes, broth, cinnamon, alt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-50 minutes. Add the green beans and rice and simmer for 25 minutes, or until the rice is tender.

Nutrition Facts : Calories 689.9, Fat 20.6, SaturatedFat 7.3, Cholesterol 244.8, Sodium 974.1, Carbohydrate 41.2, Fiber 4.6, Sugar 7.5, Protein 81.2

Turkish Lamb and Quince Stew (Avya Yahnisi) image

Provided by Artandkitchen

Categories Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 lbs lamb, fat removed, cut in 1 inch pieces
1 large onion, chopped
3 tablespoons pomegranate molasses
1 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 lbs quinces, peeled, cored, and quartered (more if you like)
2 tablespoons brown sugar
1 pinch ground cloves (optional) or 1 pinch allspice (optional)
1/2 teaspoon ground cinnamon

Steps:

Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
Serve hot with fresh bread, bulgur, rice or what you like!
Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

Lamb Stew, Turkish Style image

Provided by Vicki Butts (lazyme)

Time 1h30m

Number Of Ingredients 13

1 1/2 lb ground lamb
1 Tbsp olive oil
4 large potatoes, peeled and diced
6 small onions
2 green bell peppers, seeded and sliced in rings
4 clove garlic, sliced very thin
1 bay leaf
1 tsp sage leaves or 1/2 tsp ground sage
1 tsp fennel, finely chopped, optional
1 tsp dill seed
28 oz tomatoes
2 c meat stock or 2 cups warm water with 4 bouillon cubes dissolved in it
1 Tbsp flour

Steps:

1. Place the lamb and olive oil in a large cooking kettle. Brown the lamb until it is all separated. Add the potatoes, onions, peppers, garlic, bay leaf, sage, fennel (if you want to use it) and dill seed, Last, stir in the tomatoes and meat stock. Cover tightly and simmer for 1 hour.
2. Just before serving, remove 1/2 cup of the gravy, let cool, and stir in the flour. Return this flour-gravy mixture to the kettle and stir until the stew is thickened.