Turkish Lamb Stew with Vegetables Recipe
An aromatic lamb stew braised with vegetables and spices, this dish is often associated with Sunday lunch or the holiday table in Turkey. The meat is cooked slowly until very tender and infused with the flavors of tomatoes, peppers, and herbs. It’s a warming dish with such an inviting aroma that it’s hard to wait until it’s done.
Slowly braised lamb with vegetables and warm spices creates a deeply flavorful, comforting dish that captures the essence of home-style Turkish cooking. The long, gentle simmering makes the meat incredibly tender while building a rich, aromatic sauce.
Chef's tips
Brown the meat well at the beginning—this step builds a lot of flavor in the final dish. Keep the heat low during simmering so the stew bubbles gently; vigorous boiling can make the meat tough. If you have time, cook the stew a day ahead and reheat it before serving—the flavors will meld and intensify.
How to serve
Serve the stew over fluffy rice or bulgur, with a side of simple cucumber and tomato salad dressed with lemon and olive oil. Warm flatbread or crusty bread is perfect for mopping up the sauce. A spoonful of thick natural or Greek yogurt on top adds freshness and balances the richness of the lamb.
Ingredients
- lamb - 700 g
- onion - 2 piece
- bell pepper - 1 piece
- carrot - 2 piece
- tomatoes (canned) - 400 g
- tomato paste - 1 tablespoon
- garlic - 3 cloves
- sweet paprika - 2 teaspoons
- cumin - 1 teaspoon
- bay leaf - 2 piece
- stock - 500 ml
- vegetable oil - 2 tablespoons
- parsley finely chopped - 3 tablespoons
- salt
- black pepper
Preparation
- Cut the meat into cubes about 2–3 cm on a side and pat dry with paper towels. Slice the onion into thin wedges, the carrot into half-slices, and the bell pepper into strips. Finely chop the garlic.
- In a large heavy-bottomed pot, heat the oil over fairly high heat. Add the meat in a single layer and fry for 6–8 minutes, turning the pieces until browned on all sides. If your pot is small, brown the meat in batches.
- Add the onion to the meat, reduce the heat to medium, and cook for 5–6 minutes, stirring, until the onion softens and lightly browns.
- Add the carrot, bell pepper, and garlic, and cook for another 3–4 minutes until the vegetables begin to soften.
- Sprinkle in the sweet paprika and cumin, and stir for about 30 seconds until the spices become very fragrant.
- Add the tomato paste, stir well, and cook for 1 more minute to let it fry lightly.
- Pour in the canned tomatoes and stock, add the bay leaves, and season with salt and pepper. Bring to a boil, then reduce the heat to low.
- Cover the pot with a lid and simmer on very low heat for 60–70 minutes, until the meat is very tender. Stir from time to time and add a little water or stock if needed.
- Taste and adjust the seasoning with salt and pepper. Remove the bay leaves, sprinkle the stew with chopped parsley, and serve hot.
Storage
Gulasz przechowuj w lodówce w szczelnym pojemniku, a przed podaniem podgrzej powoli w garnku z odrobiną wody. Możesz go też zamrozić do 3 miesięcy, najlepiej w porcjach.
