Turkish cuisine · Soups & Stews

Lamb Stew

Cubed lamb shoulder, slowly braised soft with plenty of onion, tomato, bay leaf and allspice.

Ingredients · for 4 servings

• 800 g lamb shoulder
• 4 onions
• 3 cloves garlic
• 3 tomatoes
• 2 tbsp tomato paste
• 3 tbsp clarified butter
• 2 bay leaves
• 6 allspice berries
• 500 ml meat broth
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 4 cm cubes, pat thoroughly dry with paper towels and salt; cut the onions into thick half-rings, slice the garlic, dice the tomatoes.
2. Heat the clarified butter strongly in a heavy pot and sear the meat in batches for 4–5 min. all around until dark brown; remove.
3. Braise the onions in the frying fat over medium heat for 10 min. until they collapse and smell sweet, then add the garlic and tomato paste and toast for 2 min.
4. Stir in the tomatoes, bay leaves and allspice berries, return the meat with its juices and top up with the meat broth until everything is just covered.
5. Braise covered over very gentle heat for 90–100 min. until the lamb falls apart at a finger's touch; stir once in between and top up with hot broth if needed.
6. Remove the lid, reduce the sauce uncovered for 8–10 min. until glossy and thick, season to taste with salt and pepper, and serve in the pot.