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Turkish Style Lamb Stew



INGREDIENTS 
800g Lamb Shoulder Pieces 
2 large Onions, roughly chopped 
4 Garlic Cloves, finely chopped 
1 tbsp Pomegranate molasses 
1 heaped tsp Apricot harissa (I use Belazu, link here - if you can’t find it, use standard harissa paste) 
1 tsp honey 
2 tbsp Red pepper paste 
1 tbsp tomato purée 
1 tsp Lemon juice 
1 heaped tsp dried mint 
1 tbsp fresh parsley, finely chopped 
1 heaped tsp dried oregano or Turkisk Kekik
1 tsp cumin 
1/2 tsp pul biber 
1 chicken stock cube dissolved in 2 litres chicken stock 
4 large carrots, roughly chopped 
500g Charlotte or New potatoes, halved 
150g Peas 

METHOD

In a large jug, add the tomato purée, red pepper paste and stock cube, and top with 2 litres boiling water. Stir well until everything is dissolved, then leave to one side. 

Season the lamb with a good pinch of salt and pepper 

Heat the olive oil in a pan, and add the lamb so that it starts to sizzle and brown a little. 

After 5-6 mins after the meat has been sealed, turn down the heat, add the onions and cook for 8-10 mins until soft, and caramelised in the lovely oils and juices. 

Stir in the harissa paste, cumin and pul biber so that the meat and onions have been coated, then add the dried herbs, fresh parsley, thyme and garlic, and stir again for a couple of mins, so everything is coated in the herbs and spices. 

Add the pomegranate molasses, honey, pour over the stock mix, squeeze in the lemon, bring everything up to the boil, then simmer on a low heat with the lid on for about 1 hr 15- 1 hr 30 mins. 

Once the lamb has been cooking for an hour and a half, add the carrots and potatoes, and cook for another 25-30 mins. 

Just before the cooking time is up, add the peas, cook for 5-6 mins, then turn off the heat. 

Leave the stew for about 30 mins with the lid on before serving. Serve as is, with crusty bread to dip in the juices, or over a bowl of cooked rice like I’ve done here. 

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