Turkish · Dinner
Diced Lamb Stew
Turkish-style lamb stew braised with tomatoes, peppers and warming spices, boosted with cannellini beans and extra lamb for high protein. Tender diced lamb shoulder simmers in a paprika-and-cumin-scented tomato broth until fall-apart soft, finished with lemon and parsley for brightness.
$6
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
620Calories
54gProtein
30.8gFat
34.8gCarbs
8.6gSugar
9.8gFiber
1189mgSodium
145mgChol
10.8gSat Fat
1445mgPotassium
135mgCalcium
6.8mgIron
2.9mcgVitamin B12
48mgVitamin C
Goes well with
Turkish red wine or Efes Pilsener beer
local
Ayran
international
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Trim the lamb shoulder and cut into 1-inch cubes. Dice the onion and bell pepper, mince the garlic, and chop the parsley.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear lamb cubes for 5–6 minutes, turning occasionally, until browned on most sides.
3
Saute
Add onion and bell pepper, cook over medium heat for 4–5 minutes until the onion turns translucent.
4
Braise
Stir in garlic, tomato paste, paprika, and cumin; cook 1 minute. Pour in crushed tomato and beef stock, add bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes until lamb is fork-tender, stirring occasionally.
5
Finish
Stir in cannellini beans and simmer uncovered for 8–10 minutes until sauce thickens. Remove bay leaf, stir in lemon juice and half the parsley. Ladle into a bowl and scatter remaining parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb shoulder
- 180g180g cannellini beans (about half a 15 oz can)
- 11 small onion
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 240ml240ml canned crushed tomato
- 240ml240ml beef stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
