Lamb Stew - Ali Nazik
User Reviews
5
16 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 20 mins
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Servings
6
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Calories
366 kcal
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Course
Main Course
-
Cuisine
Mediterranean, Middle Eastern, Turkish
Lamb Stew - Ali Nazik
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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
Lamb
- 2 pounds lamb your favorite cut cut into 1 inch cubes, American, chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons chili flakes or turkish pul biber
Stew:
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 onion large, finely minced
- 5 cloves garlic
- ¼ cup pepper paste or 2 roasted peppers minced, Turkish
- ½ cup tomato juice or pureed tomatoes
- 2 cups stock
- 1 bay leaf
Eggplant-Yogurt Sauce
- 3-4 Japanese eggplant
- 2 cups yogurt
- 2 cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- lemon juice of half
Garnish & Serve
- mint fresh
- parsley fresh
- lemon juice
- chili flakes
- chilies fresh
- bread
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.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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