Turkish · Dinner
Clay Pot Baked Lamb Stew
Lamb shoulder braised in a clay pot with tomatoes, green peppers, garlic and Turkish spices, then finished uncovered in the oven so the sauce thickens and the meat falls apart. Served with the pot juices and rice, this güveç-style bake carries paprika, cumin and bay warmth throughout.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
41.6gFat
14.8gCarbs
6.8gSugar
3.6gFiber
880mgSodium
168mgChol
14.9gSat Fat
980mgPotassium
85mgCalcium
5.2mgIron
2.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Trim the lamb shoulder and pat dry. Slice the onion and green pepper into strips. Mince the garlic and chop the tomato. Measure out all spices and stock.
2
Sear
Heat olive oil in an ovenproof pot over medium-high heat. Brown the lamb chunks on all sides for 5 minutes until deeply crusted.
3
Build
Add onion, garlic, paprika, cumin and tomato paste; cook for 1 minute. Stir in tomato, green pepper, bay leaf, stock, salt and pepper.
4
Braise
Cover the pot and transfer to a preheated 325°F oven for 70 minutes until lamb is fork-tender, then uncover and braise for 20 minutes until sauce thickens.
5
Plate
Remove from heat and rest uncovered for 10 minutes. Discard the bay leaf, scatter parsley over the stew, and serve in a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz, bone-in lamb shoulder
- 11 onion
- 4 cloves4 cloves garlic
- 11 tomato
- 11 green bell pepper
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cumin
- 22 bay leaf
- 2 tbsp2 tbsp tomato paste
- 4 tbsp60ml olive oil
- 2/3 cup160ml chicken stock
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 tbsp1 tbsp parsley
