Lamb Stew - Ali Nazik

Name: Lamb Stew - Ali Nazik
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 6 serving
Ingredients: 2 pounds American Lamb Chunks; 1 teaspoon each salt and pepper; ½ teaspoon nutmeg; 1 teaspoon cinnamon; 2 teaspoons chili flakes or turkish pul biber; 1 Tablespoon oil; 1 large onion finely minced; 5 cloves garlic; ¼ cup Turkish pepper paste; ½ cup tomato juice; 2 cups stock; 1 bay leaf; 3-4 Japanese eggplants; 2 cups yogurt; 2 cloves garlic; ¼ teaspoon each salt and pepper; Juice of half a lemon; fresh mint; fresh parsley; lemon juice; chili flakes; Fresh chilies; bread

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings
6
Calories
366 kcal
Course
Main Course
Cuisine
Mediterranean, Middle Eastern, Turkish

Lamb Stew - Ali Nazik

Quade Maldonado

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If you think this is your average lamb stew, you’re mistaken! Ali Nazik is a unique lamb stew that’s very popular in Turkey and utterly delicious! This is another family recipe which I’m excited to share with you! Think about a show stopper lamb dish that will have everyone ask you for the recipe.

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Ingredients

Servings

Lamb

2 pounds American Lamb Chunks your favorite cut cut into 1 inch cubes
1 teaspoon each salt and pepper
½ teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons chili flakes or turkish pul biber

Stew:

1 Tablespoon oil
1 large onion finely minced
5 cloves garlic
¼ cup Turkish pepper paste or 2 roasted peppers minced
½ cup tomato juice or pureed tomatoes
2 cups stock
1 bay leaf

Eggplant-Yogurt Sauce

3-4 Japanese eggplants
2 cups yogurt
2 cloves garlic
¼ teaspoon each salt and pepper
Juice of half a lemon

Garnish & Serve

fresh mint
fresh parsley
lemon juice
chili flakes
Fresh chilies
bread

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Notes

Always use American Lamb for quality tasting lamb dishes. American lamb is always fresh, it’s raised with a high industry standard and it’s widely available! You’ll notice it has a rich buttery sweet taste.
When choosing the cut of lamb, make sure you know that the amount of fat marble in the cut will contribute to the taste of your dish. If you’re after a rich lamb flavor, choose only a devoted leg of lamb. If you’re in between, choose boneless shoulder meat. And if you’re up for a milder flavor and leaner cut, choose the lamb sirloin. If you’re like me and want the best of both worlds, choose a combo!
If you’re unable to find the Turkish chili flakes, feel free to use regular ones. Similarly with the Turkish red pepper paste.
It’s best to start with the lamb stew and while it cooks, you’ll have enough time to make the eggplant yogurt sauce.
Charring the eggplant is key to that unique smoky flavor of Ali Nazik–so don’t roast, fry or grill your eggplants. You want a really burnt charred skin which you’ll peel off and use the melt in your mouth eggplant.
You can add fresh mint and parsley to the yogurt along with more chili flakes.
It’s best to assemble the dish before serving to ensure it's warm.
You can serve the dish as it for a light yet filling meal, or with bread or rice pilaf.
Leftovers are best served cold with a salad or warmed up slightly in the microwave.
You can prepare the lamb stew 3 days in advance along with the yogurt sauce. Make sure to assemble them right before serving.
Always use American Lamb for quality tasting lamb dishes. American lamb is always fresh, it’s raised with a high industry standard and it’s widely available! You’ll notice it has a rich buttery sweet taste.
When choosing the cut of lamb, make sure you know that the amount of fat marble in the cut will contribute to the taste of your dish. If you’re after a rich lamb flavor, choose only a devoted leg of lamb. If you’re in between, choose boneless shoulder meat. And if you’re up for a milder flavor and leaner cut, choose the lamb sirloin. If you’re like me and want the best of both worlds, choose a combo!
If you’re unable to find the Turkish chili flakes, feel free to use regular ones. Similarly with the Turkish red pepper paste.
It’s best to start with the lamb stew and while it cooks, you’ll have enough time to make the eggplant yogurt sauce.
Charring the eggplant is key to that unique smoky flavor of Ali Nazik–so don’t roast, fry or grill your eggplants. You want a really burnt charred skin which you’ll peel off and use the melt in your mouth eggplant.
You can add fresh mint and parsley to the yogurt along with more chili flakes.
It’s best to assemble the dish before serving to ensure it's warm.
You can serve the dish as it for a light yet filling meal, or with bread or rice pilaf.
Leftovers are best served cold with a salad or warmed up slightly in the microwave.
You can prepare the lamb stew 3 days in advance along with the yogurt sauce. Make sure to assemble them right before serving.
*USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.