Ingredients with Measurements:
- 1 lb. lamb meat, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 cups beef broth
- 1 cup water
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 1 bay leaf
- 1 cup kalburabastı (Turkish pasta)
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb meat and cook until browned on all sides.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Stir in the tomato paste, salt, black pepper, paprika, and cumin. Cook for a few minutes until the tomato paste is well incorporated.
4. Pour in the beef broth and water. Add the bay leaf and bring the mixture to a boil.
5. Reduce the heat to low and let the stew simmer for about 1 hour, or until the lamb is tender.
6. While the stew is simmering, prepare the kalburabastı according to the package instructions.
7. Once the lamb is tender, add the cooked kalburabastı to the pot and stir well. Let the stew simmer for another 10-15 minutes.
8. Remove the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Any type of pasta can be used instead of kalburabastı.
Variations:
- Add some chopped vegetables such as carrots or potatoes to the stew.
- Use different spices to change the flavor profile.
Tips and tricks:
- Browning the lamb meat before adding the onion and garlic will add more flavor to the stew.
- Make sure to simmer the stew on low heat to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in a bowl with some chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Serve with some crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad
Troubleshooting advice:
If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kalburabastı is a type of Turkish pasta that is traditionally made by pressing dough through a sieve.
Flavor profiles:
Savory, slightly spicy
Serving suggestions:
Serve hot with some crusty bread or a side salad.
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Region: Turkish