Turkish · Dinner
Clay Pot Baked Lamb Stew (Low-Chol)
Turkish clay pot lamb stew braised low and slow with lean leg of lamb, onion, bell pepper, tomato and garlic under a sealed lid. Lamb leg replaces fattier shoulder cuts to trim saturated fat and cholesterol. Served with quinoa and parsley for a rustic, tomato-forward finish.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
17.9gFat
33.8gCarbs
9.8gSugar
7.6gFiber
612mgSodium
78mgChol
6.1gSat Fat
1180mgPotassium
82mgCalcium
5.4mgIron
2.3mcgVitamin B12
48mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Trim all visible fat from lamb leg and cut into 1-inch cubes. Slice onion and bell pepper into strips, chop tomato, and mince garlic.
2
Sear
Heat olive oil in a small clay pot or heavy ovenproof pot over medium-high heat. Sear lamb cubes for 4–5 minutes, turning occasionally, until browned on most sides.
3
Sauté
Add onion, bell pepper, and garlic to the pot. Cook over medium heat for 4 minutes, stirring, until onion turns soft and translucent.
4
Braise
Stir in tomato paste, chopped tomato, crushed tomato, beef stock, oregano, paprika, and cumin. Season with salt and pepper. Cover tightly and braise in a 325°F oven for 75–80 minutes until lamb is fork-tender and sauce thickens to a glossy coating.
5
Plate
Spoon cooked quinoa onto a plate, ladle lamb stew alongside or over it, and scatter parsley on top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb leg, trimmed of visible fat
- 11 small onion
- 11 green bell pepper
- 11 tomato
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2/3 cup160g canned crushed tomato (a quarter of a 14.5 oz can)
- 1/2 cup120ml low-sodium beef stock
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley
- 1 cup180g cooked quinoa, for serving
