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Turkish Lamb & Chickpea Stew Recipe

This Turkish lamb & chickpea stew recipe is perfect comfort food on a cold winter's day. Eat it as it is - a real one pot meal - or serve it with rice or mashed potatoes.
Course Main
Cuisine Turkish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 590kcal
Author Turkey's For Life


  • 1 Large saucepan with lid - we use a cast iron pan; Dutch oven
  • 1 Sharp knife


  • 300 grams lamb shoulder trimmed of excess fat & cut into bite-sized chunks
  • 1 tin chickpeas 800g tin - 400g when drained
  • 1 tin chopped tomatoes 400g tin - or 2 large fresh tomatoes, chopped
  • 2 medium onions peeled, halved & sliced into half moons
  • 2 medium green peppers deseeded & cut into small chunks
  • 2 cloves garlic peeled & grated
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme or oregano
  • ½ teaspoon ground cinnamon or cinnamon stick
  • 1 teaspoon ground coriander or freshly ground coriander seeds
  • salt & pepper to season
  • 1 knob butter enough to cover the base of your pan when melted
  • 1 chilli pepper or hot red pepper flakes


  • First of all, place your pan on the hob over a medium high heat and add your butter.
  • As the butter begins to melt, add your onions and stir.
  • Once they start to sweat, add your lamb chunks and stir around so they don't stick.
  • When your lamb pieces have browned, add your peppers to the pan.
  • Stir occasionally for a few minutes until your lamb has started to release juices and make a gravy.
  • Now add your herbs, spices and salt and pepper and stir into the mixture.
  • Add your tomatoes and a mug of hot water and bring to the boil.
  • Now reduce to a low to medium heat, cover and simmer for around 45 minutes until the lamb is tender.
  • Once your lamb shoulder pieces are tender, drain your tin of chickpeas and add to the stew.
  • Now add your salça (tomato paste) - this adds a bit of sweetness and depth of flavour as well as creating a thicker stew consistency.
  • Add more water, if necessary, depending on how much gravy you want in your stew, and simmer for a further 10 minutes.
  • Serve your kuzu etli nohut yemeği - lamb and chickpea stew - as it is, with bread, rice or mashed potato.


  • As with all of our recipes, the calories for our lamb and chickpea stew recipe are approximate and will vary depending on quantities used. 
  • In lokantas (canteen-style eateries), sulu yemek (meats and vegetables cooked in a sauce) are sometimes served with mashed potatoes. That's how we lie to serve our lamb and chickpea stew.
  • Turkish rice served in a separate bowl is also a traditional accompaniment. As is lots of fresh bread.