Ingredients with Measurements:
- 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
- 2 medium eggplants, cut into 1-inch cubes
- 2 red bell peppers, seeded and sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb stew meat and cook until browned on all sides, about 5-7 minutes.
4. Remove the lamb from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
6. Add the eggplant and red bell pepper to the pot and cook for another 5-7 minutes, until slightly softened.
7. Stir in the tomato paste, oregano, cumin, paprika, salt, and pepper.
8. Add the beef broth and stir to combine.
9. Return the lamb to the pot and bring the mixture to a simmer.
10. Cover the pot with a lid and transfer it to the oven.
11. Bake for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are fully cooked.
12. Remove the pot from the oven and let it cool for a few minutes.
13. Serve the stew hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 340
Fat: 19g
Carbohydrates: 16g
Protein: 28g
Sodium: 660mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Beef stew meat can be used instead of lamb stew meat.
- Green bell peppers can be used instead of red bell peppers.
- Chicken broth can be used instead of beef broth.
Variations:
- Add chickpeas or white beans to the stew for extra protein and fiber.
- Serve the stew over rice or with crusty bread for a heartier meal.
- Add chopped tomatoes or tomato sauce for a more tomato-y flavor.
Tips and tricks:
- Be sure to brown the lamb stew meat well before adding the vegetables to the pot. This will help to develop a rich, deep flavor in the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stew, place it in a pot on the stove over medium heat. Cook until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve the stew with a side salad for a lighter meal.
- Pair the stew with a glass of red wine for a cozy evening in.
Suggested side dishes:
- Rice
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer on the stove for a few minutes to thicken it up.
- If the lamb is tough, it may need to cook for a longer period of time.
Food safety advice:
- Be sure to cook the lamb to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Turkish cuisine is known for its use of fresh vegetables, herbs, and spices. This lamb stew with eggplant and red pepper is a classic example of the hearty, flavorful dishes that are popular in Turkish cooking.
Flavor profiles:
This stew is rich and savory, with a slightly sweet and smoky flavor from the roasted eggplant and red pepper.
Serving suggestions:
Serve the stew with a side of rice or crusty bread for a satisfying meal.
Related Categories
Cooking Method: N/A
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Region: Turkish
Taste: Savory, Tangy, Herbaceous, Earthy, Spicy