Best 4 Lamb Stew Turkish Style Recipes

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If you're looking for an authentic Turkish lamb stew recipe, you've come to the right place. This article will provide you with all the information you need to make a delicious and hearty lamb stew that will tantalize your taste buds. Turkish lamb stew, also known as kuzu güveç, is a classic dish that is often served at special occasions. It is made with tender lamb meat, fresh vegetables, and a flavorful sauce. The stew is typically cooked in a clay pot or a Dutch oven, and it can be served with rice, potatoes, or bread. Whether you are an experienced cook or a beginner, this article will guide you through the process of making this delicious Turkish lamb stew.

Here are our top 4 tried and tested recipes!

LAMB STEW WITH TURKISH FLAVORS



Lamb Stew with Turkish Flavors image

Provided by John Willoughby

Categories     Soup/Stew     Lamb     Stew     Dinner     Dried Fruit     Family Reunion     Cinnamon     Potluck     Cumin     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 to 8 servings

Number Of Ingredients 18

2 pounds lamb shoulder, cut into 3/4-inch chunks
2 tablespoons olive oil
2 medium onions, thinly sliced
6 garlic cloves, thinly sliced
1/4 cup red-wine vinegar
7 cups reduced-sodium chicken stock or broth
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup apricot preserves or minced dried Turkish apricots
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon Maras pepper plus more for sprinkling
1 teaspoon Urfa pepper plus more for sprinkling
1 1/2 pounds boiling potatoes (about 4 medium)
1/4 cup dried currants
1/4 cup chopped oregano
1 1/2 tablespoons fresh lemon juice, or to taste
Accompaniment: rice

Steps:

  • Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
  • Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
  • Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
  • Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
  • Serve sprinkled with additional Maras and Urfa pepper.

TUNISIAN LAMB STEW



Tunisian Lamb Stew image

Provided by Food Network

Number Of Ingredients 22

1/2 pound ground lamb
1 egg white
1/2 teaspoon ground fennel
1/2 teaspoon ground coriander
1/2 teaspoon dried mint
1/2 bunch finely chopped Italian parsley
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
12 ounces colossal green olives, pitted and spilt in half
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
1 tablespoon tomato paste
1 1/2 teaspoons harissa
8 ounces tomato puree
1 1/2 cups water
8 ounces white beans, soaked overnight and drained
5 ounces carrots
5 ounces red pearl onions
5 ounces cauliflower
1 lemon
Salt and pepper to taste
1 package pita bread or 1 French baguette

Steps:

  • In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette.

TURKISH LAMB AND QUINCE STEW (AVYA YAHNISI)



Turkish Lamb and Quince Stew (Avya Yahnisi) image

Lamb, quince and spices melts they flavor perfectly in this autumn dish. If you don't know quince in meat dishes, this recipe is a way to be introduced in them. Recently I tried this with chicken (skin remouvedI) and it was delicious as well!

Provided by Artandkitchen

Categories     Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 lbs lamb, fat removed, cut in 1 inch pieces
1 large onion, chopped
3 tablespoons pomegranate molasses
1 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 lbs quinces, peeled, cored, and quartered (more if you like)
2 tablespoons brown sugar
1 pinch ground cloves (optional) or 1 pinch allspice (optional)
1/2 teaspoon ground cinnamon

Steps:

  • Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
  • Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
  • Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
  • Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
  • Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
  • Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
  • Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
  • Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
  • Serve hot with fresh bread, bulgur, rice or what you like!
  • Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

SLOW-ROASTED TURKISH LAMB



Slow-Roasted Turkish Lamb image

This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

1 (3- to 4-pound) boneless lamb shoulder, trimmed of excess fat
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
2 tablespoons pomegranate molasses (optional)
2 large thyme sprigs
1 small rosemary sprig
4 bay leaves
8 garlic cloves, unpeeled
1 small onion, peeled and halved
3 or 4 firm Fuyu persimmons, peeled and sliced (optional)
1/2 cup pomegranate seeds (optional)
2 tablespoons roughly chopped parsley, some leaves reserved
2 tablespoons roughly chopped mint, some leaves reserved
1 medium lemon, cut into wedges
Plain yogurt, for serving

Steps:

  • Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
  • Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
  • Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
  • Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
  • Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

Tips:

  • Use high-quality lamb meat for the best flavor. Look for meat that is fresh, tender, and has a good amount of marbling.
  • Brown the lamb before stewing it. This will help to develop the meat's flavor and give the stew a richer color.
  • Use a variety of vegetables in your stew. This will add flavor, color, and nutrients to the dish.
  • Don't be afraid to experiment with different spices and herbs. Turkish cuisine is known for its bold flavors, so feel free to add some heat or spice to your stew.
  • Serve the stew with a side of rice, bread, or yogurt. This will help to balance out the flavors and make the meal more satisfying.

Conclusion:

Turkish lamb stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover lamb. With its tender meat, flavorful vegetables, and rich broth, this stew is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give Turkish lamb stew a try. You won't be disappointed!

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