Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
- 1 cup chickpeas, drained and rinsed
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 2 cups green beans, trimmed
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Stir in tomato paste, cumin, paprika, turmeric, cinnamon, salt, and black pepper until well combined.
5. Pour in water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour.
7. Add chickpeas, carrots, potatoes, and green beans to the pot and stir to combine.
8. Cover and simmer for an additional 30-40 minutes, or until vegetables are tender.
9. Stir in chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 40 minutes
Temperature:
Medium-high heat for browning lamb cubes, then low heat for simmering stew.
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 38g
Protein: 32g
Sodium: 550mg
Fiber: 10g
Sugar: 8g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Chickpeas can be substituted with white beans or lentils.
- Carrots, potatoes, and green beans can be substituted with any vegetables of your choice.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based stew.
- Add chopped bell peppers for extra color and flavor.
- Add a pinch of red pepper flakes for extra heat.
Tips and tricks:
- Brown the lamb cubes well for added flavor.
- Use fresh parsley for a bright, herbaceous flavor.
- Serve with crusty bread or over rice for a hearty meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Crusty bread
- Rice or couscous
- Salad
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- This recipe is inspired by traditional Middle Eastern lamb stews, which are often flavored with warming spices like cumin, paprika, and cinnamon.
Flavor profiles:
- Spicy, savory, and slightly sweet from the cinnamon.
Serving suggestions:
- Serve hot with crusty bread or over rice for a hearty meal.
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Region: Turkish