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Lamb Stew - Ali Nazik

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.

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

Ingredients

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

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.