Turkish Lamb & Chickpea Stew Recipe

Name: Turkish Lamb & Chickpea Stew Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 300 grams lamb shoulder; 1 tin chickpeas; 1 tin chopped tomatoes; 2 medium onions; 2 medium green peppers; 2 cloves garlic; 1 tablespoon tomato paste; 1 teaspoon sweet paprika; 1 teaspoon dried thyme; ½ teaspoon ground cinnamon; 1 teaspoon ground coriander; 20 grams butter; 1 chilli pepper; salt & pepper

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Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
590 kcal
Course
Main Course
Cuisine
Turkish

Turkish Lamb & Chickpea Stew Recipe

Griffin Roy

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This Turkish lamb & chickpea stew recipe is perfect comfort food on a cold winter's day. Eat it as it is - a real one pot meal - or serve it with rice or mashed potatoes.

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Ingredients

Servings

300 grams lamb shoulder (trimmed of excess fat & cut into bite-sized chunks)
1 tin chickpeas (800 gram tin - 400 grams when drained)
1 tin chopped tomatoes (400 gram tin - or 2 large fresh tomatoes, chopped)
2 medium onions (peeled, halved & sliced into half moons)
2 medium green peppers (deseeded & cut into small chunks)
2 cloves garlic (peeled & grated)
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 teaspoon dried thyme (or oregano)
½ teaspoon ground cinnamon (or cinnamon stick)
1 teaspoon ground coriander (or freshly ground coriander seeds)
20 grams butter (or enough to cover the base of your pan when melted)
1 chilli pepper (or hot red pepper flakes)
salt & pepper (to season)

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Instructions

First of all, place your pan on the hob over a medium high heat and add your butter.
As the butter begins to melt, add your onions and stir.
Once they start to sweat, add your lamb chunks and stir around so they don't stick.
When your lamb pieces have browned, add your peppers to the pan.
Stir occasionally for a few minutes until your lamb has started to release juices and make a gravy.
Now add your herbs, spices and salt & pepper then stir into the mixture.
Add your tomatoes and a mug of hot water then bring to the boil.
Now reduce to a low to medium heat, cover and simmer for around 45 minutes until the lamb is tender.
Once your lamb shoulder pieces are tender, drain your tin of chickpeas and add to the stew.
Now add your salça (tomato paste) - this adds a bit of sweetness and depth of flavour as well as creating a thicker stew consistency.
Add more water, if necessary, depending on how much gravy you want in your stew, and simmer for a further 10 minutes.
Serve your kuzu etli nohut yemeği - lamb and chickpea stew - as it is, with bread, rice or mashed potato.

Notes

As with all of our recipes, the calories for our lamb and chickpea stew recipe are approximate and will vary depending on quantities used.
In lokantas (canteen-style eateries), sulu yemek (meats and vegetables cooked in a sauce) are sometimes served with mashed potatoes. That's how we like to serve our lamb and chickpea stew.
Turkish rice served in a separate bowl is also a traditional accompaniment. As is lots of fresh bread.