Best 3 Lamb Stew With Turkish Flavors Recipes

Indulge in the rich flavors of Turkish cuisine with our delectable Lamb Stew recipe. This traditional dish, known as "Kuzu Güveç," is a hearty and comforting meal that combines tender lamb, succulent vegetables, and aromatic spices. Each bite offers a symphony of flavors, from the savory lamb to the vibrant vegetables and the warmth of Turkish spices.

In this article, we present two variations of the Lamb Stew recipe. The first recipe stays true to the classic Turkish flavors, while the second one incorporates a unique twist with the addition of tangy pomegranate molasses. Both recipes promise an explosion of taste and will leave you craving for more.

The preparation of this dish is a culinary journey in itself. We guide you through the process of selecting the best lamb cuts, marinating them in a blend of herbs and spices, and then slowly simmering them with fresh vegetables in a flavorful broth. The result is a tender and succulent lamb that falls apart effortlessly.

We also provide detailed instructions for preparing the accompanying rice pilaf, a staple side dish that perfectly complements the stew. The fluffy and aromatic rice pilaf adds a touch of elegance and balance to the meal.

To elevate your culinary experience, we offer a selection of additional recipes that explore the vibrant flavors of Turkish cuisine. From the refreshing Cacik (Turkish Cucumber Yogurt Sauce) to the sweet and nutty Kanafeh (Shredded Filo Pastry with Cheese and Syrup), these recipes will transport you to the heart of Turkey.

So, embark on a culinary adventure with our Lamb Stew with Turkish Flavors recipe. Immerse yourself in the captivating flavors of this traditional dish and discover the culinary treasures that Turkish cuisine has to offer.

Here are our top 3 tried and tested recipes!

HUNKAR BEGENDI - SULTAN'S DELIGHT (TURKISH LAMB STEW)

Hunkar Begendi - Sultan's Delight (Turkish Lamb Stew) image

Sultan's delight, hunkar begendi, layers a tender lamb stew in a gently herby tomato sauce with the smooth, rich eggplant-bechamel sauce for a satisfying dish fit for royalty.

Provided by Caroline Williams

Categories Dinner Recipes

Time 1h45m

Number Of Ingredients 17

Ingredients

1 1/2 lbs lamb (from the leg), diced into roughly bite-sized pieces
1/4 tsp salt (approx)
1/4 tsp pepper (approx)
1 large onion (or 2 medium)
1/2 green pepper (or 1 whole, if small)
3 cloves garlic
2 Tbsp olive oil
2 cups chopped tomatoes (recommend chopped fresh tomatoes, around 3, or if using canned, use crushed or finely chopped)
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp tomato paste
1 cup light stock or water
3 lbs eggplant (approx 3 med-large)
3 Tbsp butter
3 Tbsp flour
1 1/4 cups milk (approx, warmed)
1 1/2 oz grated Parmesan, cheddar, or a blend of both

Steps:

Season the pieces of lamb with salt and pepper. Dice the onion relatively finely and dice the pepper. Finely chop the garlic.
Warm the oil in a Dutch oven or large pot over a medium-high heat. Add the onions and cook for around 5 minutes until softened and translucent. Add the lamb chunks and brown on all sides. Then add the green pepper and garlic. Stir and cook for a couple more minutes.
Add the tomatoes, thyme, oregano and tomato paste to the pot. Stir to mix through and cook a minute. Then add the stock/water. Bring the mixture to a boil, cover with a lid, then reduce the heat so that the sauce is gently simmering. Leave to cook for around 1 hour, so that the lamb is tender. (You may want to have the lid only half-on for part of this time to help the liquid reduce a little.)
Meanwhile, cook the eggplant. If possible, cook the eggplant on a grill/BBQ or over a gas burner. (You may want to cover around the burner with foil to catch any drips.) Alternatively, preheat the oven to 430F, prick the eggplant all over with a knife, and place it on a baking sheet or in a baking dish. Roast for around 40 minutes. In all cases, you are looking for the inside of the eggplant to become very soft, and if over grill/flame, the skin should be well-charred. Once cooked, leave the eggplant to cool so it is safe to handle and open.
Once cooled, cut open the eggplant skin and scoop out the flesh. Either roughly chop and mash the flesh for a coarser texture, or blend it up for a smoother paste. In both cases, once chopped, try to drain off as much liquid as you can from the flesh as this can make it sour. If you want a really smooth puree, you can press the mixture through a fine strainer to remove the seeds.
Make the bechamel: Melt the butter in a medium-small saucepan over a medium heat. Once melted, add the flour. Stir as it cooks for a couple minutes and becomes gently nutty smelling.
Gradually add the milk and stir or whisk after each addition to make a smooth paste. Cook a minute or two more, as needed, to thicken slightly.
Remove the sauce from the heat, then add the cheese and stir through so that the cheese mixes in and melts. Add the eggplant puree and stir to mix evenly through. Season with a little salt and pepper to taste.
To serve, either spread some of the eggplant sauce over the bottom of individual plates or all of it on the bottom of a serving platter. In both cases, spread it out so it creates a bit of a bowl in the middle to hold the stew. Add the lamb stew in the middle of the eggplant sauce and serve with bread on the side.

Nutrition Facts : Calories 635 calories, ServingSize 1/6 of recipe

LAMB STEW

Lamb Stew image

My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. -Vickie Desourdy, Washington, North Carolina

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings (2.50 quarts).

Number Of Ingredients 15

Ingredients

2 pounds lamb stew meat, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon olive oil
1 pound carrots, sliced
2 medium onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth
6 medium red potatoes, peeled and cut into 1-inch cubes
4 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 teaspoons salt
1-1/2 teaspoons pepper
1/4 cup heavy whipping cream

Steps:

Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SABZI (SPINACH AND LAMB STEW)

Sabzi (Spinach and Lamb Stew) image

Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb - you can as well - but the stovetop version below doesn't take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.

Provided by Naz Deravian

Categories dinner, soups and stews, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup sunflower or grapeseed oil
1 large yellow onion, finely chopped
2 large garlic cloves, finely chopped
1 fresh, long red chile (such as Holland), thinly sliced
2 1/4 pounds boneless lamb stew meat (preferably shoulder or leg), cut into 2-inch chunks
Salt
1 large bunch cilantro, leaves and tender stems finely chopped (1 1/2 cups)
1 bunch garlic chives or scallions, green parts only, finely chopped (1/2 cup)
2 1/4 pounds spinach (about 4 bunches), stems removed, finely chopped (see Tip)
Challaw, for serving

Steps:

In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

Tips:

Choose the right cut of lamb: For a stew, you want a cut of lamb that is tough and flavorful, such as lamb shoulder or neck. These cuts will become tender as they cook in the stew.
Brown the lamb before stewing: Browning the lamb before adding it to the stew will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables: Vegetables add flavor and nutrients to the stew. Feel free to use any vegetables that you like, such as carrots, celery, onions, potatoes, and tomatoes.
Add spices and herbs: Spices and herbs add depth of flavor to the stew. Some popular spices and herbs for lamb stew include cumin, coriander, paprika, oregano, and thyme.
Cook the stew slowly: Lamb stew is a slow-cooked dish. Simmer it for at least 1 hour, or until the lamb is tender and the vegetables are cooked through.
Serve the stew with your favorite sides: Lamb stew is a hearty and flavorful dish that can be served with a variety of sides. Some popular sides for lamb stew include rice, pasta, potatoes, and bread.

Conclusion:

Lamb stew is a delicious and comforting dish that is perfect for a cold winter day. With its tender lamb, flavorful vegetables, and rich broth, lamb stew is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give lamb stew a try. You won't be disappointed!