Turkish · Dinner
Diced Lamb Stew
Diced lamb shoulder braised low and slow in a Turkish-style stew with onion, garlic, tomato and green pepper, finished with cumin and paprika until the meat falls apart tender. Served over rice or with crusty bread to soak up the rich, tomato-deepened sauce.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
486Calories
39.2gProtein
30.8gFat
13.8gCarbs
6.4gSugar
3.1gFiber
1450mgSodium
161mgChol
10.9gSat Fat
870mgPotassium
68mgCalcium
4.8mgIron
2.6mcgVitamin B12
42mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes and pat dry; dice the onion, bell pepper and tomato, and mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb cubes on all sides for 6 minutes until deeply browned, working in batches.
3
Saute
Add the onion and garlic to the same pot over medium heat and cook for 4 minutes, stirring, until the onion turns translucent.
4
Braise
Stir in the tomato paste, cumin and paprika and cook for 1 minute. Return the lamb, add the bell pepper, tomato, beef stock and bay leaf, cover and simmer over low heat for 75 minutes until fork-tender.
5
Plate
Season the stew with salt and black pepper to taste, stir in the parsley, spoon into a shallow bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 small onion
- 4 cloves4 cloves garlic
- 11 green bell pepper
- 22 small tomato
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml beef stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 22 bay leaf
- 2 tbsp2 tbsp parsley
