Lamb And Lentil Stew Recipe- Turkey Special
Lamb and Lentil Stew is a hearty and flavorful creation rooted in Turkish cuisine, combining tender lamb with nutritious lentils and a variety of vegetables. This comforting stew features a richly spiced broth that amplifies the savory lamb and earthy lentils. Ideal as a substantial main course, it’s perfect for both family dinners and cozy gatherings. With just 20 minutes of prep time and approximately 45 minutes of cooking, this stew delivers a wholesome and satisfying meal with ease.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
Lamb and Lentil Stew Ingredients:
- 2 tablespoons olive oil
- 1 pound lamb stew meat (cut into bite-sized pieces)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 cup dried brown or green lentils (rinsed)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper (to taste)
- 2 cups fresh spinach or kale (optional, for added greens)
- Fresh parsley (chopped, for garnish)
Brown the Lamb:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb pieces and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
Sauté Vegetables:
In the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the carrots and celery, and cook for an additional 5 minutes.
Combine Ingredients:
Return the browned lamb to the pot. Stir in the lentils, diced tomatoes, beef or vegetable broth, and red wine (if using).
Add the cumin, coriander, paprika, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine.
Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 40-45 minutes, or until the lentils and lamb are tender. Check occasionally and add more broth if needed.
Add Greens (Optional):
If using spinach or kale, stir it in during the last 5 minutes of cooking, allowing it to wilt and blend into the stew.
Serve:
Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot.
Recipe Notes:
Lentils: Brown or green lentils hold their shape better than red lentils and are ideal for stews. Red lentils can become mushy, so use them if you prefer a softer texture.
Lamb: If lamb stew meat is unavailable, you can use other cuts of lamb, such as shoulder or shank, cut into cubes.
Wine: Red wine adds depth of flavor but can be substituted with extra broth for a non-alcoholic version.
Vegetables: Feel free to add other vegetables like potatoes or parsnips for more variety and heartiness.
Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.
