Monday, March 22, 2010

Turkish Lamb Stew

Before it gets too warm, I thought I'd share one last warming stew for cold nights. Turkish Lamb Stew may have it's origins in the Middle East/Eastern Mediterranean, but I can easily see my ancestors making something similar, although they would have used potatoes and this recipe does not. My paternal grandfather may have enjoyed something like it while he sheered sheep throughout Utah and Southern Idaho. It uses minimal seasonings (only salt and pepper), allowing the flavor of the meat and vegetables to take center stage.

Equipment needed
Measuring cups and spoons
Cutting board
Kitchen knife
Frying pan (with lid)
Wooden or plastic spoon

2 pounds lamb
1 1/2 large onion, finely chopped
3 carrots
3/4 cup frozen peas
1 large green bell pepper
4 medium tomatoes, diced
3 tablespoons tomato paste
2 tablespoons olive oil
3 1/3 cups stock (any kind)
salt and ground black pepper to taste

Peel and finely chop the onions. Peel and slice the carrots into 1/2 inch round slices. Seed and core the bell pepper. Slice into strips, about 1/2 inch wide by 1 inch long. Dice the tomato into 1/2 inch thick cubes. Cut the lamb into 3/4 inch cubes. In a dish, lightly salt and pepper both sides. Set all aside.

Heat the olive oil in the pan over medium high heat. Add the onions and a pinch of salt. Saute until softened and translucent, stirring occasionally. Add the lamb and saute until completely brown on all sides. Add the carrots, pepper, and tomato. Stir in the tomato paste. Add the stock, cover with a lid, and wait until the mixture comes to a boil.

Remove the lid, reduce the heat to medium low and skim off any foam. Add the peas, bring back to a simmer, and cover again with the lid. Simmer for 25 minutes. Season to taste with salt and pepper.

Makes 6 servings.

Fresh ingredients are best, but this recipe adapts very well to food storage items. Honestly, it's too early in the season to get things from anyone's garden. Why not use up some of your canned food storage? Got left over lamb? Use it, instead.

With canned foods, here are some conversions to keep in mind:

1 medium tomato is about 8 oz or about 3/4 cup. 1 large carrot is about 7.5 ounces.

1 comment:

Angenette said...

I always love to serve lamb on easter. Thanks for the new recipe!