Tender lamb slow-simmered with fresh tomatoes, onion, garlic, rosemary, and thyme in this comforting Turkish stew. An easy one-pot family dinner for spring.

Prep time: 20 minutesCook time: 1 hour 30 minutesTotal time: 1 hour 50 minutesServings: 4 servingsDifficulty: Medium

Jump to

This Turkish-style lamb stew pairs fresh spring herbs with tender chunks of lamb, juicy tomatoes, and sweet onion for a rich, aromatic dish. It is ideal for a relaxed family dinner and a lovely way to enjoy traditional Turkish home cooking.

Ingredients

  • 500 g (1 lb) boneless lamb leg, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 3 tomatoes, roughly chopped
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 250 ml (1 cup) water

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Brown the lamb on all sides, about 5 minutes, then remove and set aside.
  2. In the same pot, cook the onion and garlic until soft and translucent. Add the tomatoes and tomato paste and stir for 2 minutes.
  3. Return the lamb to the pot along with the rosemary, thyme, salt, and pepper. Pour in the water and stir to combine.
  4. Cover and simmer over low heat for 1 hour 30 minutes, stirring occasionally, until the lamb is fork-tender and the sauce is rich and thick.

Tips

  • A splash of red wine added with the water gives the stew extra depth.
  • Serve with rice, bulgur, or crusty bread to soak up the sauce.

Nutrition Information

Calories: 450 per serving | Protein: 35 g | Carbs: 15 g | Fat: 25 g

TurkishSpringStewLambOne-pot

Updated