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.
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Equipment
- 1 large saucepan with lid (- we use a cast iron pan; Dutch oven)
- 1 sharp knife
Servings 4
Ingredients
- 300 grams lamb shoulder (trimmed of excess fat & cut into bite-sized chunks)
- 1 tin chickpeas (800 gram tin - 400 grams when drained)
- 1 tin chopped tomatoes (400 gram 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)
- 20 grams butter (or enough to cover the base of your pan when melted)
- 1 chilli pepper (or hot red pepper flakes)
- salt & pepper (to season)
Instructions
- 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 & pepper then stir into the mixture.
- Add your tomatoes and a mug of hot water then 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.
Notes
- 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 like 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.
Nutrition
Calories: 590kcal
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