Turkish Lamb Stew

Turkish Lamb Stew © kvalifood.com

Turkish lamb stew is a Danish take on Mediterranean lamb braises — lamb simmered with garlic, cumin, and tomatoes, with peas added at the end. It is not authentically Turkish, but it is a satisfying everyday stew with warm spices. A squeeze of lemon juice at the end gives it a fresh lift. Serve with rice or pita bread.

Ingredients

Yields 4 servings

  • 400 g lean lamb shoulder (or neck), cut into cubes
  • 1 tbsp oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 can chopped tomatoes (about 400 g)
  • ½–1 dl water
  • 500 g fresh (or frozen) peas
  • ½ lemon, juice of
  • salt
  • freshly ground pepper

To serve

  • loose-grain rice (or pita bread)
  • crème fraîche (or yogurt)

Directions

Browning

Heat the oil in a heavy-bottomed pot over high heat. Brown the lamb in batches until golden on all sides. Remove and season with salt and pepper.

Spices and onions

Reduce the heat and sauté the onions and garlic until soft and translucent. Add the cumin and paprika and stir for 1–2 minutes until the spices are fragrant.

Braising

Return the meat to the pot. Add the chopped tomatoes and water. Bring to a boil and skim off any foam. Cover and let the stew simmer over low heat for 1–1½ hours until the lamb is very tender.

Peas and finishing

Add the peas for the last 5–8 minutes. Season to taste with lemon juice, salt, and pepper.

To serve

Serve with loose-grain rice or pita bread and a spoonful of crème fraîche or yogurt on the side.

Notes

  • Cumin is the key spice here — it gives the stew its warm, earthy character
  • Add the peas late: fresh peas need 5 minutes, frozen peas 3–5 minutes — no longer, or they lose their color and texture
  • Add the lemon juice at the very end to brighten the flavor — added too early, the acidity cooks off
  • The stew can be varied by adding bell pepper along with the onions
  • Freezes well for up to 3 months