Slow-Cooked Lamb and Bean Stew — Kuru Fasulye Etli
Anatolian lamb and white bean stew slow-simmered with onion, tomato, and pepper paste in a deep red broth, served over butter-toasted rice with pickled chillies and bread for the classic plate.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry, season with half the salt and pepper. Dice onion and capsicum, mince garlic, grate tomato and discard skin. Chop parsley, drain beans.
Sear
Heat olive oil in a heavy lidded pan over medium-high 2 minutes. Sear lamb in batches in a single layer 5–6 minutes, turning, until deeply browned all sides. Lift onto a plate.
Saute
In the same pan over medium, cook onion and capsicum 5–6 minutes until softened. Add garlic 30 seconds, stir in tomato paste, biber salcasi, pul biber, cumin, remaining salt 1 minute until darkened.
Simmer
Return lamb, add grated tomato, beans, bay leaves, hot stock. Bring to gentle simmer over medium 30 seconds, drop heat to low, cover, simmer 40 minutes until lamb is fork-tender. While stew simmers, melt butter in a saucepan over medium 30 seconds, add rice, toast 1 minute, pour 360ml hot water with rice salt, cover, cook over low 12–13 minutes until tender.
Reduce
Lift lid and reduce stew over medium-low heat 5–6 minutes until broth thickens, turns deep red and glossy, coating lamb and beans in rich sauce.
Rest and plate
Off heat 3 minutes for stew to settle. Spoon rice onto deep plates, ladle stew over, scatter parsley, lay pickled chillies alongside, serve with crusty bread.
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